5 Tbsp. extra-virgin olive oil, divided1 lb. sweet mini peppers, ribs and seeds removed, halved lengthwise, cut into thirds if largeBring a medium pot of salted water to a boil. Add lentils and cook until just tender but not falling apart , 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. 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.Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.
I'm going to make French lentil soup with potatoes and carrots. Thank you for inspiration.
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