Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, yielding 1 pound of flesh; cut into 1/2-inch cubes. Dice 1 small yellow onion (about 4 ounces) and mince 2 garlic cloves.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Juice 1 lime to obtain about 2 tablespoons juice. Chop enough cilantro to measure 2 tablespoons.

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt. Cook for 6 minutes, stirring occasionally, until softened.

4. 4.

   Add the minced garlic and the following seasonings:

   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/8 teaspoon red pepper flakes

   Cook for 1 minute, stirring, until fragrant.

5. 5.

   Add the cubed squash, rinsed lentils, 1 teaspoon fine sea salt, and 3 cups water. Bring to a boil, about 4 minutes, then reduce to a gentle simmer. Partially cover and cook for 20–22 minutes, stirring occasionally, until the squash is fork-tender and the lentils have softened into a thick stew.

6. 6.

   Mash a few squash cubes against the side of the pot to thicken the stew while leaving most intact. Stir in the prepared lime juice. If needed, stir in 1/4 cup hot water to loosen the consistency.

7. 7.

   Ladle into two bowls and scatter the prepared cilantro over the top.

Want more detail? See the temperature guide.