Veggie Sampler For One Recipe

Prep and saute aromatics

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and grated ginger and cook 30 seconds until fragrant.

Toast spices and add tomato

Stir in turmeric and cumin and cook 15–20 seconds to bloom the spices. Add the diced tomato (or canned crushed tomato) and cook 1 minute to soften.

Cook lentils

Add the rinsed red lentils and yellow lentils and pour in 3 cups vegetable broth or water. Increase heat to bring to a gentle boil, then reduce to a simmer. Skim any foam. Cover partially and simmer 12–18 minutes, stirring occasionally, until lentils are soft and stew is slightly thickened. If mixture gets too thick, add up to 1/2 cup more water.

Finish and season

When lentils are tender, season with 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon lemon juice. Taste and adjust seasoning. If you prefer separate flavors, you can cook the red and yellow lentils in the same pot but watch timing; both soften in this small batch within the time given.

Garnish

Ladle the lentil stew into the serving bowl and sprinkle with chopped cilantro if using.

While the lentils simmer, heat 1 teaspoon olive oil in a small skillet over medium heat. Add sliced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the chopped leafy greens and cook, stirring, 2–4 minutes until wilted and tender (longer for tougher greens like kale). Season with 1/8 teaspoon salt and a pinch of red pepper flakes if using. Finish with a squeeze of the lemon wedge and remove from heat.

Transfer the cooked greens to the serving bowl next to the lentils or on top, according to preference.

Prepare the potato: if using a raw small potato, dice into ~1/2-inch cubes so it cooks quickly. Parboil the diced potato in lightly salted boiling water for 4–5 minutes until just tender but not falling apart, then drain and set aside. (If you have leftover cooked potato, skip parboil.)

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the thinly sliced onion and sauté 2–3 minutes until soft and beginning to brown.

Add the minced garlic, diced parboiled potato and carrot. Cook, stirring occasionally, 4–5 minutes until carrot begins to soften and potato gets light golden color.

Add the sliced cabbage, smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Continue to sauté 4–6 minutes until cabbage is tender and slightly caramelized but still has some bite. Adjust heat as needed so vegetables brown without burning.

Taste and adjust seasoning. Stir in chopped parsley or chives if using and remove from heat. Plate alongside the lentil stew and cooked greens.