Instructions: 1. Drain the lentils and place them in a heavy-gauge pot with the onion, carrot, salt, and broth. Cover and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until tender. Remove the carrot and onion and discard. Cool to room temperature.

2. Meanwhile, roast the pepppers. Hold each over an open flame, using tongs, and turn until blackened on all sides. Place in a paper or plastic bag for 15 minutes. Remove from the bag, pull out the cores, seeds, and inner fibers. Rub off the blackened skin and cut into slivers. Place in in a large bowl. Add remainder of the ingredients to the bowl and towss to blend.

3. Arrange the lentils on a serving platter. Top with the roasted peppers, spooning any sauce remaining in the bowl over the lentils, and serve.

SERVES 4; TIME: 60 minutes; Moderate difficulty.

VARIATIONS: The roasted peppers can also be used as a pasta or pizza topping or added to a salad made of greens.

MAKE AHEAD: The lentils and the pepper mixture can be made 1 day in advance and refrigerated. For maximum flavor, return to room temperature before serving.

To make basil CHIFFONADE, place 5 or 6 basil leaves on top of one another and then roll from the long end into a tight cylinder. Using a sharp knife, cut the cylinder into thin slivers.

Notes: Traditional peperonata consists of roasted peppers sauteed with onions and garlic and served either as a side dish or as a topping for pasta. The following version is Annes variation: roasted peppers tossed with an anchovy-caper sauce and served on a bed of savory green lentils.

Make sure to provide plenty of crusty bread.

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