GRILLING CHEESE WITH SWEET PEPPERS AND BLACK LENTILS

Grilling Cheese With Sweet Peppers and Black Lentils image

Provided by Kendra Vaculin

Yield 4 servings

Number Of Ingredients 11

Previous Next

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

Steps:

Bring a medium pot of salted water to a boil. Add lentils and cook until just tender but not falling apart (they should hold their shape), about 20 minutes. Drain well.
Meanwhile, whisk vinegar, honey, and 3 Tbsp. oil in a small bowl to combine; season with kosher salt and pepper. Set dressing aside.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add cheese and cook, turning occasionally, until heated through and brown and crispy on all sides, about 5 minutes total. (Some varieties of paneer are made without salt; if using one of these, season your pieces of cheese while cooking.) Transfer to a plate.
Add remaining 1 Tbsp. oil to same pan, then add sweet peppers and oregano. Season with kosher salt and black pepper and cook over medium-high, stirring and pressing down occasionally on sweet peppers with a wooden spoon so they make good contact with the pan, until softened and blistered in spots, 20-25 minutes. Remove from heat.
Add warm lentils and reserved dressing to pan and toss to combine, then toss in cheese.
Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.