1 tablespoon olive oil
1 1/2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 teaspoon dried basil
2 cups lentils
3 tablespoons olive oil
1/4 cup dry bread crumbs
1 (12 ounce) package lentils and corn florets
2 tablespoons white wine
3 pounds lentils and corn
Heat oil in a large skillet or skillet over medium heat. Stir in sugar, salt, oregano, garlic, basil and lentils. Cook, stirring constantly, for about 5 minutes.
Add lentils and corn and saute for 5 minutes, or until lentils are heated through.
Add olive oil, wine and lentils; mix well. Slide lentils into a separate bowl. Stir lentils into vegetables. Cover and refrigerate about 3 hours.
Preheat the oven to 400 degrees F (200 degrees C). Brush a 9x13 inch baking dish with olive oil and sprinkle with crumbs and bread crumbs.
Bake 45 minutes in the preheated oven. Drain and drain on paper towels. Meanwhile, while baking, gently mix cooked lentils and corn with the olive oil, stirring occasionally.
Meanwhile, in a large saucepan, combine the largest 1/2 cup of lentils with the olive oil, 1/4 cup dry bread crumbs and 1/4 cup olive oil; mix together.
Lightly grease the baking dish.
Remove lentils from the pan and sprinkle with corn florets. Mix together lentils and corn with the 1/4 cup olive oil mixture, and pour over lentils.
Bake for 45 minutes in the preheated oven. Remove lentils from pan and cool. Pour remaining olive oil over lentils and corn and sprinkle with white wine, if desired.