Veggie Sampler For Two Recipe

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook lentils

Add rinsed red lentils, 5 cups water or broth, turmeric, cumin, smoked paprika, salt and pepper. Stir, bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 18–22 minutes, stirring occasionally, until lentils are soft and breaking down. Add more water by 1/4 cup increments if it becomes too thick.

Finish

Taste and adjust seasoning. Stir in 1 tablespoon lemon juice if using. Keep warm on the lowest heat while preparing other components.

Simmer peas

Combine rinsed yellow split peas, 3 cups water or broth, diced carrot and bay leaf in a small saucepan. Bring to a boil, then reduce to a simmer. Cook, uncovered, for 25–30 minutes, stirring occasionally, until peas are very tender and beginning to break down.

Mash and season

Remove bay leaf. Stir in 1 tablespoon butter or olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash lightly with a fork or potato masher to a coarse, slightly creamy texture. Keep warm and cover.

Sauté garlic

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Wilt greens

Add chopped greens and 2 tablespoons water; toss to combine, cover and let steam 2 minutes. Uncover and continue to cook, stirring, until wilted and tender, about 3–4 more minutes. Season with 1/2 teaspoon salt. If greens are too bitter, add a small squeeze of lemon.

Par-cook potatoes

If potatoes are dense, microwave or boil diced potatoes for 4–5 minutes until just tender; drain. This speeds frying and ensures even cook.

Sauté vegetables

Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the sliced onion and cook 2 minutes until translucent. Add par-cooked potatoes and carrots; cook 5–7 minutes, stirring occasionally, until potatoes begin to brown. Add sliced cabbage, smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. Continue to sauté 5–7 minutes until cabbage is tender and edges caramelize slightly.

Finish

Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm.

Sauté garlic

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 tablespoon minced garlic and cook 30 seconds until fragrant.

Simmer chickpeas

Add tomato paste, 1/2 cup water, ground cumin, ground coriander, chili flakes (if using), salt and pepper. Stir to combine, then add chickpeas. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until sauce slightly thickens and chickpeas are heated through.

Finish

Remove from heat and stir in 1 tablespoon lemon juice. Adjust seasoning to taste.

Divide components between two shallow bowls or a shared platter: spoon about 1 to 1 1/2 cups red lentil stew per person, add 1/2 cup yellow split pea mash, arrange a generous handful (about 1/2–1 cup) of cooked greens, a portion of sautéed cabbage/potato/carrot and 3/4 cup seasoned chickpeas split between the two. Drizzle a teaspoon olive oil over each serving, sprinkle chopped cilantro or parsley and serve with lemon wedges for squeezing.

Serve immediately while warm. Leftovers: store components separately in airtight containers for up to 4 days; reheat gently on the stovetop adding splash of water as needed.