Instructions: * Original was 3 tbsp olive oil

Cover lentils and navy beans with plenty of water and soak 4 hours or overnight. Drain. In a large nonstick saucepan, saute onions in oil until soft (5 minutes). Stir in bell pepper and saute 5 minutes more. Add basil, marjoram, thyme, cayenne, paprika and cayenne, saute another few minutes. Pour in remaining stock, wine or sherry. Add drained lentils and beans. Bring to a boil, then lower heat and simmer gently about 1 1/2 hours or until beans are soft. Mix in tomato paste, prune juice, salt and pepper to taste. Cook for several minutes more. If the stew seems too thick, add more stock or water. Serve garnished with yogurt and chopped parsley.

NOTES : Heres the stew I made with the old lentils. The red peppers give this stew a wonderful rich sweetness. It was more of a soup than a stew because the lentils didnt soften and thicken it.

DH loved it and didnt mind the crunchy beans. We thought the yogurt garnish (I used soy yogurt) enhanced it. And its good both with and without tons of hot sauce.

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