Red Pepper Stew

1/2 cup red lentils
1/2 cup small white beans
2 onions, chopped
3 cups bouillon
6 medium or 4 large red bell peppers,
cut in 1/2” chunks
1 teaspoon oregano or marjoram
1/2 teaspoon thyme
pinch of cayenne, or to taste
1 cup white wine
3 tablespoons tomato paste
1/4 cup chopped Italian parsley
freshly ground black pepper to taste
cooked whole grains (optional)
plain yogurt for garnish (optional)

 

Soak the lentils and beans in water overnight. Drain and set aside. Combine the onions and bouillon in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, while you chop the peppers (5-10 minutes). Add the peppers, spices, wine, tomato paste, and the soaked lentils and beans. Return to boiling, reduce the heat and simmer, covered, for about an hour or until the beans are tender. Stir occasionally and add more bouillon if needed. When ready to serve, stir in the parsley and black pepper. Serve over whole grains or as a soupy-stew, topped with a spoonful of yogurt if desired.

 

4-6 servings 

 

Jamaican Gumbo

2 onions, chopped
2 cups bouillon
3 sweet potatoes, cut in 1/2” dice
1 small head cabbage, cored and shredded
2 tablespoons minced fresh gingerroot
1-2 jalapeno chiles, seeded and minced, or to taste
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 box frozen sliced okra, or 2 cups fresh, cut in 1/2” slices
1 cup pineapple tidbits (fresh or canned)
Juice of 1 lime
1/4 cup chopped cilantro or Italian parsley
Cooked whole grains of your choice

 

Cook the onions in 1/2 cup of the bouillon to soften, about 5 minutes. Add the remaining bouillon, sweet potatoes, gingerroot, chiles and tomatoes. Bring to a boil, reduce the heat and simmer, covered, about 10 minutes or until the sweet potatoes are just tender. Stir in the okra and cook 10-15 minutes, until the okra is tender. Stir in the pineapple, lime and cilantro or parsley. Serve over the whole grains.

 

6-8 servings