Lentil And Red Pepper Bake

• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1/2 cup lentils, such as Puy or green
• 2 1/2 cups low-sodium, organic vegetable broth
• 4 red bell peppers, deseeded and chopped
• 1 large cooking apple such as Granny Smith or McIntosh, peeled, cored, and chopped
• 2 teaspoons dried basil
• 1/4 cup white wine
• 14 ounces canned chopped tomatoes
• 1 ounce shredded cheddar cheese
• 1/3 ounce shredded parmesan cheese
• Salt and pepper to taste

1. Preheat the oven to 350 degrees.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the peppers, basil, apple, white wine, and canned tomatoes and mix well.
5. Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.

olive oil, onion, garlic, lentils, vegetable broth, red bell peppers, apple, basil, white wine, tomatoes, cheddar cheese, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/lentil-and-red-pepper-bake-53075271 (may not work)