Ingredients
½cuplentils
3cupwater
2½tspsalt
3tbspcooking oil
1tbspfresh ginger,minced
4scallions,green tops included
2turnips
3carrots
3tbspwhite wine vinegar
1tbspbutter
¾lbbrussels sprouts
1ozfrozen green beans,(1 package) cut
Preparation
In a medium saucepan, combine the lentils, 2 cups of water, and ¾ teaspoon of salt.
Bring to a boil, reduce the heat, and simmer, partially covered, for 25 to 30 minutes, until the lentils are just tender but not falling apart.
Drain if necessary, cover, and set aside.
Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of oil over moderately high heat.
Add ½ tablespoon of ginger and scallions, and cook, stirring, for 30 seconds.
Add the turnips and carrots and cook, stirring, for 2 minutes.
Add 1 cup of water, ¾ teaspoon of salt, and vinegar.
Boil for about 10 minutes until the vegetables are tender, and no liquid remains in the pan.
Transfer the vegetables to a large bowl.
In the same pan, melt the butter with the remaining 2 tablespoons of oil over moderately high heat.
Add the remaining ginger and scallions and cook, stirring, for 30 seconds.
Add the Brussels sprouts and cook, stirring, for 2 minutes.
Add the green beans and the remaining ⅓ cup of water and 1 teaspoon of salt.
Reduce the heat and simmer for about 5 minutes until the vegetables are just tender.
Stir in the carrot mixture and the drained lentils, and toss gently to combine.
