Grilling Cheese With Sweet Peppers And Black Lentils Recipes

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.

Steps:

• Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
• Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
• Add a little water near the end of cooking time to prevent sticking.
• While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
• Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
• Stir in the soy sauce and vinegar.
• When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.

Steps:

• Heat the oven to 375 degrees and set a rack in the center.
• Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
• While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
• Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
• Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
• Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
• Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.

Steps:

• Cook the lentils in boiling water for 12 minutes until tender. Drain.
• Meanwhile, halve the pepper length wise and remove the core and seeds. Grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened.
• Finely chop the onions, garlic and celery. Add olive oil in to the saucepan and sauté the onions, garlic and celery for 2 minutes. Stir in the cooked lentils. Add goat's cheese stir until melted.
• Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden.
• Garnish with basil sprigs and serve hot, with a tomato and onion salad.

Steps:

• Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
• Reduce to a simmer,and cook covered for 20 minutes.
• Add the corn,pepper,chillies,cumin and ground coriander and salt.
• Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
• Stir in the chopped coriander and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
• Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

Steps:

• Simmer lentils with parsley, bay leaf, broth, and water in a 4-quart saucepan, uncovered, until tender, 30 to 40 minutes.
• While lentils are cooking, coarsely grind peppercorns with cumin using a mortar and pestle or an electric coffee/spice grinder. Heat 1 tablespoon oil in a 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook bell pepper, stirring, until golden, about 5 minutes. Add spices and cook, stirring, 1 minute. Add carrot, celery, onion, garlic, and remaining 3 tablespoons oil and cook, stirring, until carrot is tender, about 8 minutes. Stir in lentil mixture and discard bay leaf.
• Purée 1 cup soup in a blender until smooth (use caution when blending hot liquids). Stir purée into remaining soup and reheat over moderate heat, stirring. Season soup with salt and pepper. If soup seems too thick, thin with water to desired consistency.