Red Pepper and Lentil Bake

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