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