Place rinsed legumes in a large pot with 6 cups water (or 5 cups water + 1 cup vegetable stock). Bring to a boil, then reduce to a simmer. Skim any foam from the surface. Partially cover and simmer gently for 25–30 minutes, stirring occasionally, until peas and lentils are tender but not completely broken down. Add 2 tsp salt during the last 5 minutes of cooking. If the mixture thickens too much, add up to 1 cup extra water to reach a loose stew consistency.

Vegetables

Prep starchy vegetables

While legumes simmer, peel and cube the potatoes and dice the carrots to similar sizes so they cook evenly.

Par-cook potatoes and carrots

In a medium saucepan, cover the potato and carrot cubes with water and a pinch of salt. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and set aside.

Cook green beans and cabbage

Bring a small pot of water to boil. Blanch green beans for 2 minutes until bright green and slightly tender, then transfer them to ice water to stop cooking. Briefly blanch the shredded cabbage (30–45 seconds) to soften slightly. Drain and set aside.

Warm black beans and beets

If using canned black beans and pre-cooked beets, warm them in a small pan over low heat with a teaspoon of olive oil until heated through, about 3–4 minutes. Season lightly with a pinch of salt and pepper.

Sauté kale

In a large skillet or wide pot, heat 1 tablespoon olive oil over medium heat. Add chopped kale and a pinch of salt, sautéing 3–4 minutes until wilted but still bright. Remove from pan and set aside.

Aromatics & Seasoning

Sauté aromatics

In the same large skillet (or the pot used for legumes if large enough), heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté 5–6 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Spice bloom

Add ground cumin, smoked paprika, turmeric, black pepper, and red pepper flakes to the onions and garlic. Stir constantly for 30–45 seconds to bloom the spices and intensify flavors.

Combine with vegetables

Add the par-cooked potatoes and carrots to the skillet, stirring to coat with the spiced onion mixture. Cook 3–4 minutes to allow edges to brown slightly. Add the blanched green beans, warmed black beans, diced beets, sautéed kale, and sliced cabbage. Toss gently and cook 2–3 minutes to marry flavors.

Assembly & Finishing

Combine legumes and vegetables

Carefully fold the cooked yellow peas and red lentils into the vegetable mixture in the large skillet or transfer both components to a large serving pot. Stir gently to combine, adjusting thickness with small amounts of reserved cooking water or stock if needed. Simmer together 3–5 minutes so flavors meld. Taste and adjust salt and pepper.

Finish with lemon and herbs

Remove from heat and stir in 2 tablespoons lemon juice, 1 tablespoon chopped parsley, and 1 tablespoon olive oil for a bright finish. Mix thoroughly.

Prepare salad

In a bowl, toss 3 cups mixed salad greens with a drizzle of olive oil (from Finishing & Salad), a squeeze of lemon if desired, and salt and pepper to taste. This serves as a fresh accompaniment to the warm veggie-lentil mixture.

Serve

Serve the Veggies Deluxe Combination warm with a portion of mixed salad greens on the side or lightly tossed into the main pot for a warm-cold contrast. Garnish with extra parsley and an extra squeeze of lemon if desired.