Grilling Cheese With Sweet Peppers and Black Lentils
A Mediterranean-inspired dish featuring crispy grilled cheese, tender black lentils, and blistered sweet peppers tossed in a honey-vinegar dressing. Finished with fresh basil and flaky sea salt, this vegetarian main course offers a perfect balance of textures and flavors.
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.
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.
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.
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.
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.
Add warm lentils and reserved dressing to pan and toss to combine, then toss in cheese.
2 min
- 6.
Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.
3 min