Roasted Red and Gold Peppers with Green Lentils (Tuscan)
| Yield: | 4 Servings |
| Categories: |
| THE LENTILS | ||
| 1/2 | lb | Small green French lentils; sorted and rinsed and soaked for 2 hours |
| 1 | md | Onion; peeled and halved |
| 1 | md | Carrot; scraped and cut into thirds |
| 1/2 | ts | Salt |
| 4 | c | Vegetable broth |
| THE PEPPERS | ||
| 3 | lg | Red bell peppers |
| 3 | lg | Yellow bell peppers |
| 4 | Anchovy fillets; drained and minced | |
| 5 | tb | Basil chiffonade |
| 2 | tb | Capers; drained and rinsed and drained again |
| 1 | Garlic clove; minced | |
| 1/4 | c | Extra-virgin olive oil |
| 1 | tb | Red wine vinegar OR balsamic vinegar |
| Salt and pepper |
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