1/2 cup red lentils
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 16-ounce can white beans, drained
1/4 cup chopped Italian parsley
freshly ground black pepper to taste
cooked whole grains (optional)
plain yogurt for garnish (optional)

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 lentils. Return to boiling, reduce the heat and simmer, covered, for about 45 minutes or until the lentils are tender. Stir occasionally and add more bouillon if needed. Stir in the beans, parsley and black pepper. Serve over whole grains or as a soupy-stew, topped with a spoonful of yogurt if desired.

4-6 servings