Lentils with Summer Vegetables & Grilled Cheese
Here's another nutritious, hearty vegetarian dinner option. Vary the cheeses and the vegetables for a new taste experience every time.
You'll also love these: Paneer with Burst Cherry Tomatoes, Lucious Lentil Curry, Moroccan Spiced Lentils, Caramelized Onions and Eggs, Warm Lentil and Potato with Feta or Cheese, Moroccan Lentils (Mujadara) - Instant Pot & Stove
Serves: 4
Time: 30 minutes
Ingredients
Kosher salt or sea salt
3/4 cup black, green or brown lentils
3 tablespoons sherry vinegar or red wine vinegar
1 tablespoon honey
5 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
8 oz. grilling cheese (such as Halloumi or paneer), cut into slices or chunks
1 lb. summer vegetables - zucchini, summer squash, peppers (fresh or marinated) sliced
1 teaspoon dried oregano
1/4 cup (packed) basil leaves, torn or chopped
Sea salt
Method
Bring a medium pot of salted water to a boil. Add the lentils and cook until just tender but not falling apart (they should hold their shape), about 20 minutes. Drain well.
While the lentils are cooking, whisk the vinegar, honey, and 3 tablespoons of oil in a small bowl to combine. Season with kosher salt and pepper. Set the dressing aside.
Grill the cheese on a barbecue or on the stove:
If using the barbecue, oil the grill and cook on medium heat, turning to get grill marks on both sides.
If using the pan, heat 1 oil in a large skillet over medium-high. Add the 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 the remaining 1 tablespoon of oil to the same pan, then add the vegetables and the oregano. Season with kosher salt and black pepper and cook over medium-high, stirring and pressing down occasionally on the vegetables 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 the warm lentils and the reserved dressing to the pan and toss to combine, then toss in the cheese.
Transfer the mixture to a platter or plates lined with arugula (optional). Top with basil and season with sea salt and more black pepper.
Here's another nutritious, hearty vegetarian dinner option. Vary the cheeses and the vegetables for a new taste experience every time.
You'll also love these: Paneer with Burst Cherry Tomatoes, Lucious Lentil Curry, Moroccan Spiced Lentils, Caramelized Onions and Eggs, Warm Lentil and Potato with Feta or Cheese, Moroccan Lentils (Mujadara) - Instant Pot & Stove
Serves: 4
Time: 30 minutes
Ingredients
Kosher salt or sea salt
3/4 cup black, green or brown lentils
3 tablespoons sherry vinegar or red wine vinegar
1 tablespoon honey
5 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
8 oz. grilling cheese (such as Halloumi or paneer), cut into slices or chunks
1 lb. summer vegetables - zucchini, summer squash, peppers (fresh or marinated) sliced
1 teaspoon dried oregano
1/4 cup (packed) basil leaves, torn or chopped
Sea salt
Method
Bring a medium pot of salted water to a boil. Add the lentils and cook until just tender but not falling apart (they should hold their shape), about 20 minutes. Drain well.
While the lentils are cooking, whisk the vinegar, honey, and 3 tablespoons of oil in a small bowl to combine. Season with kosher salt and pepper. Set the dressing aside.
Grill the cheese on a barbecue or on the stove:
If using the barbecue, oil the grill and cook on medium heat, turning to get grill marks on both sides.
If using the pan, heat 1 oil in a large skillet over medium-high. Add the 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 the remaining 1 tablespoon of oil to the same pan, then add the vegetables and the oregano. Season with kosher salt and black pepper and cook over medium-high, stirring and pressing down occasionally on the vegetables 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 the warm lentils and the reserved dressing to the pan and toss to combine, then toss in the cheese.
Transfer the mixture to a platter or plates lined with arugula (optional). Top with basil and season with sea salt and more black pepper.