This dish created a lot of firsts for me – first time cooking lentils, first time cooking in my new apartment, and first time using my new pots and pans. Despite all the inexperience, it turned out to be quite good! A lot of the measurements were very approximate, so just use your judgement when deciding exactly how much of everything to add.

3/4 c. green lentils
3 c. water
1 small sweet potato
1 small tomato
1/4 large onion
1/4 c. broccoli, chopped
1/4 c. carrots, chopped
2 tsp. yellow mustard
1 tbsp. olive oil

Pour the olive oil into a pot and saute the broccoli, onion, and carrots for a few minutes on medium. Chop the sweet potato into small (1/2-inch or so) pieces. Add lentils, sweet potato, and water to the pot. Turn stove to high and allow water to come to a boil, and then reduce heat to low. Cook until potatoes and lentils are at desired consistency, probably about 20-30 minutes. If the consistency seems right but the water has not boiled off, you may drain the remaining water. Chop the tomato and add it into the pot along with the mustard. Season with salt and pepper to taste.