Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the vegetables, allowing about 15 minutes:

   • Peel and seed about 1 1/4 lb whole butternut squash to obtain 1 lb flesh; cut into 1/2-inch cubes.
   • Peel and finely dice 4 oz yellow onion.
   • Dice 1/2 lb Roma tomatoes, keeping their juices.
   • Peel and mince 2 garlic cloves.
2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the prepared onion and cook for 5 minutes, stirring occasionally, until softened.

4. 4.

   Add the prepared garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Stir for 30 seconds, just until fragrant.

5. 5.

   Add the prepared tomatoes and their juices, along with 1 1/2 teaspoons fine sea salt. Cook for 3 minutes, stirring and scraping the bottom of the pot, until the tomatoes begin to break down.

6. 6.

   Stir in the prepared squash, rinsed lentils, and 3 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is fork-tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. 7.

   Juice 1 small lemon to obtain 2 tablespoons juice. Remove the stew from the heat and stir in the lemon juice. Ladle into two deep bowls, arranging several squash pieces on top.

Want more detail? See the temperature guide.