Braised Green Beans with Tomatoes and Lentils

Preheat the oven to 350°F. In a 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add crushed red pepper; cook, stirring constantly, about 30 seconds. Add onion, garlic and salt; stir to combine. Carefully add wine. Boil gently, uncovered, until reduced by half, about 5 minutes.

Add lentils, green beans, tomatoes and broth. Bring to a boil, cover, and place in the oven. Cook until the lentils are tender, about 50 minutes. Serve drizzled with additional olive oil and topped with cheese (if desired) and basil.