Kitchen guide · 7 min read
Three dinners from one shopping list
One market trip covers chickpea bowls, skillet lentils, and garlic greens. Here is the list, the order to cook them, and what to do with leftovers.
You do not need a new cuisine every night. These three recipes share onions, garlic, lemons, olive oil, and greens, and they do not ask you to cook the same plate twice.
The list
- 2 cans chickpeas and 1 can white beans
- 1 1/2 cups brown lentils
- 1 cup long-grain rice
- 4 carrots, 2 onions, 1 head garlic, 2 lemons
- 1 bunch parsley and 1 large bunch of greens
- 1 cup roasted red peppers
- Olive oil, cumin, paprika, salt, pepper, red pepper flakes
- Bread, if you want it with the greens
The order
Night one: lemon-herb chickpea bowls. The oven does the chickpeas and carrots while the rice cooks. Save any leftover rice in a covered container.
Night two: skillet lentils with roasted peppers. This uses the second onion and does not need the oven. If you still have rice, serve a scoop beside the lentils. If not, the skillet is a full plate on its own.
Night three: garlic greens with white beans. It is the shortest cook. Use the greens while they are still crisp in the crisper drawer. Toast the bread if you bought it.
Leftovers without a project
Keep each dinner in its own container, not mixed into one mystery bowl. Chickpeas and lentils both reheat with a splash of water and a new squeeze of lemon. Greens are good cold, chopped onto toast, the next day. Eat refrigerated leftovers within three or four days, and refrigerate them within two hours of cooking.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result.