Name: Grilling Cheese With Sweet Peppers and Black Lentils
Cook time: 50 minutes
Total time: 50 minutes
Yield: 4 servings
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

Grilling cheese sweet peppers and basil on a bed of black beluga lentils.

Photo & Food Styling by Kendra Vaculin

Let’s be honest, this salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer. When grilled or seared, these varieties brown and crisp on the outside while becoming soft and meaty inside, without melting into a puddle.

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