Roasted Red and Gold Peppers with Green Lentils (Tuscan)

Ingredients

• Salt and pepper
• 1/4 c Extra-Virgin Olive Oil
• 1 tb Red wine vinegar OR balsamic
• 1 Garlic minced
• 4 c Vegetable broth
• 3 lg Yellow bell peppers
• 5 tb Basil chiffonade
• 3 lg Red bell peppers
• 1/2 lb green French lentils Small
• 2 tb Capers drained and rinsed
• 1 md Onion peeled and halved
• 4 Anchovy fillets drained
• 1 md Carrot scraped and cut
• 1/2 ts Salt