• Fast

Ingredients

1. 1/2 cup lentils
2. 3 1/3 cups water
3. 2 1/2 teaspoons salt
4. 3 tablespoons cooking oil
5. 1 tablespoon minced fresh ginger
6. 4 scallions including green tops, chopped
7. 2 turnips, peeled, quartered, and sliced thin
8. 3 carrots, sliced thin
9. 3 tablespoons white-wine vinegar
10. 1 tablespoon butter
11. 3/4 pound Brussels sprouts, trimmed and sliced
12. 1 10-ounce package frozen cut green beans

Directions

1. In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.
2. Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of the oil over moderately high heat. Add half of the ginger and scallions and cook, stirring, for 30 seconds. Add the turnips and carrots and cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of the salt, and the vinegar. Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
3. 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 1/3 cup of water and 1 teaspoon salt. Reduce the heat and simmer until the vegetables are just tender, about 5 minutes. Stir in the carrot mixture and the drained lentils and toss gently to combine.