Careme

Instructions

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1. 1.

   Peel and seed 1½ lb butternut squash, then cut the flesh into ¾-inch cubes.

2. 2.

   Separate the stems and leaves of 8 oz rainbow chard. Thinly slice the stems and cut the leaves into ribbons.

3. 3.

   Finely chop ¼ lb yellow onion and mince 2 garlic cloves.

4. 4.

   Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring, until softened.

5. 5.

   Add the minced garlic with 1 teaspoon ground cumin, ½ teaspoon ground turmeric, and ¼ teaspoon ground cinnamon. Stir for 30 seconds, until fragrant.

6. 6.

   Add the cubed squash, ¾ cup dry red lentils, 1½ teaspoons Morton kosher salt, and 3 cups water. Bring to a boil, then simmer gently for 12 minutes.

7. 7.

   Add the sliced chard stems and simmer for about 8 minutes more, until the squash is tender and the lentils have broken down. Mash a few squash cubes against the side of the pot to thicken the soup.

8. 8.

   Stir in the chard leaves and the remaining ¼ teaspoon Morton kosher salt. Simmer for about 3 minutes, until the leaves wilt. Squeeze in ½ lemon (about 1 tablespoon juice).

9. 9.

   Ladle the soup into two bowls, distributing the squash and chard evenly.

Want more detail? See the temperature guide.