Monday, 25 February 2008

Bulgarian red pepper soup

Sorry I don't have a photo, but Meet me at Mikes had a post about posting your favourite soup recipe! I guess this half way between a soup and stew... a soup with chunks. It's out of a book called 'Sundays at Moosewood Restaurant'. It's one of my all time favourites.

1/2 cup dried lentils
1/2 cup dried navy beans
2 large brown onions, diced
2 medium sized red capsicums, diced
400 g tin tomatoes or fresh tomatoes
3 tsp dried basil
1 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp cayenne pepper
S&P to taste
3 cups vegetable stock
2 tbsp dry sherry
1/4 cup white wine
1/4 cup tomato paste
1/4 cup sour cream

Soak the beans and lentils, preferably overnight.
In a dutch oven, saute the onions until clear. Stir in capsicums and saute for about 5 mins. Add tomatoes, herbs, s&p and leave for a minute or two before adding the stock, wine and sherry. Add the beans and lentils. Bring to the boil and reduce the temperature, let simmer on low heat for the next 1.5 hours. Stir in tomato paste, leave for a bit longer. Serve with a dollop of sour cream and some fresh parsley if you have it on standby.

6 comments:

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Medicine said...

I guess this half way between a soup and stew.

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Anonymous said...

Very good good recipe, but not bulgarian

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