In the summer, I tend to make lentil salad, where I cook the lentils until they’re done but not mushy, then toss with whatever vegetably odds and ends I have around (leftover roasted vegetables! sauteed zucchini! celery leaves! diced raw crunchy stuff! herbs! etc.) and dress with a simple vinaigrette. We’re members in a CSA (community supported agriculture), in which one buys a share of a farm’s produce for the season, then gets deliveries weekly, so we frequently have little bits of a lot of vegetables, not enough in themselves to make a dish, so this has become one of my go-to ways of finishing off the week’s share.
In the winter, I will cut up bite-sized chunks of a mix of root veggies (white or sweet potatoes, carrots, parsnips, turnips, celery root, etc.), dice an onion, and mince up some garlic. Sautee the onion until softened, add the garlic and cook for another minute, then add the veggies, some thyme, a dollop of tomato paste if you’ve got it, maybe some red pepper flakes, salt, pepper, and a cup of lentils plus enough water to cook them; you can replace some/all of the water with wine or stock. Simmer until everything gets tender. Add a couple of tablespoons of mustard and/or a good splash of wine vinegar, and salt to taste. Top with some chopped parsley if you’ve got it. A hearty, quick and easy stew.