Grilling Cheese With Sweet Peppers and Black Lentils

Ingredients

• •1 tsp Kosher salt
• •¾ cup black beluga lentils
• •3 Tbsp sherry vinegar or red wine vinegar
• •1 Tbsp honey
• •5 Tbsp extra-virgin olive oil
• •¼ tsp Freshly ground black pepper
• •8 oz grilling cheese
• •1 lb sweet mini peppers
• •½ tsp dried oregano
• •¼ cup basil leaves
• •½ tsp Flaky sea salt

Cooking Instructions

1. 1.

   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.

   20 min

2. 2.

   Meanwhile, whisk vinegar, honey, and 3 Tbsp. oil in a small bowl to combine; season with kosher salt and pepper. Set dressing aside.

   5 min

3. 3.

   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.

   5 min

4. 4.

   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.

   25 min

5. 5.

   Add warm lentils and reserved dressing to pan and toss to combine, then toss in cheese.

   2 min

6. 6.

   Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.

   3 min