Veggie Sampler For Three Recipe

Rinse and combine

Rinse 1 cup red lentils and 1/2 cup yellow split peas under cold water until the water runs clear. Transfer to a medium saucepan.

Add 3 cups water or vegetable broth, 1/2 tsp turmeric, 1/2 tsp ground cumin and 1 tsp salt. Stir to combine.

Bring to a boil over high heat, then reduce to a simmer, partially cover and cook until tender: red lentils 12–15 minutes, yellow split peas 25–30 minutes. Because both are cooked together, check after 12 minutes and mash any very soft lentils into the mix; continue simmering until the peas are tender. Add water a little at a time if mixture becomes too dry.

When both are tender and the mixture is creamy, stir in 1 tbsp olive oil, 1 clove minced garlic and 1 tbsp lemon juice. Adjust salt to taste. Keep warm on the lowest heat while you prepare other components.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 sliced garlic clove and sauté 30 seconds until fragrant but not browned.

Add 4 cups chopped mixed leafy greens. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Sauté, stirring, until wilted and tender, about 4–6 minutes (longer for tougher kale or chard stems). If the pan becomes dry, add 1–2 tbsp water and cover briefly to steam.

Taste and adjust seasoning. Keep warm until plating.

Parboil potatoes: place diced potatoes in salted water, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain and set aside.

Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add 1 diced onion and cook 3–4 minutes until translucent.

Add 2 peeled and sliced carrots and the parboiled potatoes. Cook, stirring occasionally, until potatoes begin to brown, about 6–8 minutes.

Add 3 cups thinly sliced cabbage, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Continue to cook, tossing and pressing down occasionally, until cabbage is softened and edges are caramelized, about 6–8 minutes more. Adjust seasoning and keep warm.

Heat 1 tbsp olive oil in a small saucepan or skillet over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant.

Add 2 cups cooked chickpeas, 1 tbsp tomato paste, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika and 1/2 tsp salt. Stir to coat the chickpeas in the spices and tomato paste.

Add 1/2 cup water, bring to a gentle simmer, then reduce heat and cook uncovered 6–8 minutes until sauce thickens slightly and flavors meld. Stir in 1 tbsp lemon juice at the end. Taste and adjust seasoning.

Heat 1 tbsp butter or olive oil in a skillet over medium-high heat until shimmering.

Add 10 quartered mushrooms in a single layer (work in two batches if the pan is crowded). Let them sear without moving for 2 minutes to develop color, then stir and cook another 2–3 minutes until golden.

Add 1 clove minced garlic and 1 tsp thyme, cook 30–45 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Divide the components among three plates: a generous scoop of the red lentil/yellow split pea mixture, a portion of cooked greens, a portion of sautéed cabbage/potatoes/carrots, a spoonful of simmered seasoned chickpeas and a serving of sautéed mushrooms.

Drizzle each plate with a little olive oil (about 1 tsp each), sprinkle with chopped parsley and serve with a lemon wedge. Encourage diners to squeeze lemon over chickpeas and greens to brighten flavors.