1/2 c. dried lentils
1/2 c. dried navy beans
2 lg. onions, chopped
3 tbsp. vegetable oil (or butter)
6 med. red bell peppers (seeded & chopped)
2 tsp. dried basil
1 tsp. dried marjoram
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. ground black pepper
3 1/2 c. vegetable stock
1/4 c. dry red wine
2 tbsp. dry sherry
1/4 c. tomato paste
1/2 c. plain yogurt or sour cream
2 tbsp. chopped fresh parsley
1/4 tsp. cayenne

Cover lentils and navy beans with water and soak them at least 4 hours or overnight. Drain and set aside.

In large saucepan, saute onions in oil until golden. Stir in bell peppers and saute 5 more minutes. Add basil, marjoram, thyme, cayenne, salt, pepper and saute another minute or two. Pour in 3 1/2 cup regular stock, wine and sherry. Add drained lentils and beans. Bring stew to boil. Then lower heat and simmer gently covered for 1 1/2 hours or until beans are tender.

Mix in tomato paste and cook several minutes longer. If stew seems too thick, add more stock. Garnish with a dollop of yogurt or sour cream and a sprinkle of parsley. Serve with crisp green salad and garlic bread.