Vickys Lentil & Pepper Bake

• 1 tsp olive oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 100 grams (1 cup) dry puy or green lentils
• 660 ml vegetable stock
• 4 red bell peppers, deseeded & chopped
• 1 cooking apple, peeled, cored and chopped
• 400 grams can of chopped tomatoes
• 2 tsp basil

1. Heat the oil in a saucepan and gently cook the onions over a medium-low heat until almost translucent
2. Add the garlic and cook a minute or two before stirring in the dried lentils and stock
3. Bring to the boil, then turn down and let simmer for 25 minutes or until the lentils are cooked and have absorbed mostly all of the stock
4. Meanwhile, preheat the oven to gas 4 / 180C / 350F and lightly grease a 9" x 13" casserole dish
5. Mix the peppers, apple chopped tomatoes and basil into the lentils and season with a shake of salt & pepper
6. Pour the mixture into the casserole dish and top with as much or as little cheese as you like
7. Bake for 30 minutes
8. Let stand 5 minutes before serving with a side salad or some crusty bread

olive oil, onion, clove garlic, puy, vegetable stock, red bell peppers, apple, tomatoes, basil

Taken from cookpad.com/us/recipes/367472-vickys-lentil-pepper-bake (may not work)