Grilling Cheese With Sweet Peppers and Black Lentils
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Ready for a kitchen curveball? This recipe mixes sizzling cheese, lentils, and peppers into one irresistible bite.
Ingredients:
Image credit: Epicurious
Ingredients:
- Kosher salt
- ¾ cup black beluga lentils
- 3 Tbsp. sherry vinegar or red wine vinegar
- 1 Tbsp. honey
- 5 Tbsp. extra-virgin olive oil, divided
- Freshly ground black pepper
- 8 oz. grilling cheese (such as bread, Halloumi, or paneer), torn into 2" pieces
- 1 lb. sweet mini peppers, ribs and seeds removed, halved lengthwise, cut into thirds if large
- ½ tsp. dried oregano
- ¼ cup (packed) basil leaves, torn if large
- Flaky sea salt
- Cook Lentils: In a medium pot, bring salted water to a boil. Add the lentils and cook for approximately 20 minutes, until tender but still holding their shape. Drain well.
- Make Dressing: In a small bowl, whisk together the vinegar, honey, and 3 Tbsp. of oil. Season with kosher salt and pepper to taste. Set aside.
- Brown Paneer: Heat 1 Tbsp. of oil in a large skillet over medium-high heat. Add the paneer and cook, turning occasionally, for about 5 minutes until browned and crispy on all sides. (If using unsalted paneer, season it while cooking). Transfer to a plate.
- Cook Peppers: Add the remaining 1 Tbsp. of oil to the same skillet. Add the sweet peppers and oregano, season with kosher salt and pepper, and cook over medium-high heat for 20-25 minutes. Stir occasionally and press down on the peppers with a spoon so they blister and soften.
- Combine: Remove the skillet from the heat. Add the warm lentils and the reserved dressing to the peppers, tossing to combine. Gently fold in the browned paneer.
- Serve: Transfer the mixture to a serving platter or plates. Top with fresh basil and a final seasoning of sea salt and black pepper.
