jammy peppers with warm feta & crispy lentils

Caramelized onions get a lot of hype, but caramelized peppers might be even better. Technicolored, sweet as corn, and at-the-ready during any season, bell peppers long to be melted into oblivion—until they’re tender, buttery, and halfway to jam. To turn these into dinner, you need only two other things: salty feta and caviar-like black lentils. The feta comes in handy twice. First, the milky brine deglazes and seasons the peppers as they sauté. (This works with just about any vegetable.) Second, meaty slabs take center stage where you might expect to see, well, meat. And the lentils do double duty, too. After getting simmered, some join forces with the peppers. The rest get olive oil–fried for a crunchy topping, not unlike potato chips, for everyone to scatter on top. If you live near a bakery, this is a nice time to swing by and pick up a crusty loaf or pillowy flatbread to tear by hand and use instead of a fork.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set the largest skillet you’ve got over medium heat and add 2 tablespoons oil. When that’s hot, add the bell peppers, toss, then cover the skillet. Cook for 10 minutes to wilt, then season with ¼ teaspoon salt. Cook uncovered, stirring occasionally and lowering the heat as needed to prevent burning, until the peppers are soft and jammy, 25 to 35 minutes. Along the way, deglaze with a splash of feta brine whenever the peppers start to stick to the bottom (about ¼ cup/60ml in total).

Step 2

While the peppers are working, cook the lentils. Combine 2 cups (480ml) water, the lentils, and ¼ teaspoon salt in a saucepan over medium-high heat and bring to a boil. Immediately drop the heat to its lowest setting and cover. Simmer for 20 to 35 minutes, until the lentils are tender with some bite, and drain.

Step 3

Reserve ¾ cup (145g) of the cooked lentils and stir the rest into the peppers. Adjust the heat under the peppers to low and nestle in the feta. While that warms up, set a large cast-iron or nonstick skillet over medium heat and add enough oil to coat the bottom. When that’s hot, add the ¾ cup reserved lentils and sprinkle with salt. Cook, tossing every so often, until the lentils are crispy and crackly, 5 to 10 minutes.

Step 4

As soon as the feta is soft and warm, turn off the heat and drizzle some oil over the peppers and cheese. Serve with the crispy lentils on top.