6 tablespoons olive oil
1 large onion, chopped
1 teaspoon salt
green bell pepper, sliced
4 cloves garlic, peeled
4 tablespoons dried basil
1 cup dry white wine
Heat oil in large skillet over medium-high heat. Saute onion and peppercorn and salt. Stir in green bell pepper and garlic.
Return onion pieces to skillet and stir onion/peppercorn mixture, dry white wine, and 12 cups of cooked lentils (garlic should be very dry) into skillet. Simmer everyone to slightly below simmer and stir in salt and 2 tablespoons dried basil. Bring to a boil. Return onion mixture, no longer warm, to heat. Toss with grated Romano cheese and fresh basil leaves. Serve and enjoy!