Careme

Instructions

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1. 1.

   Finely dice 1 medium yellow onion (about 6 ounces). Dice 8 ounces heirloom tomatoes, keeping their juices.

2. 2.

   Wash 1 bunch rainbow chard (about 10 ounces). Separate the stems from the leaves; thinly slice the stems and cut the leaves into 1-inch ribbons, keeping them separate.

3. 3.

   Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add the diced onion and 1/2 teaspoon fine sea salt. Cook for 8–10 minutes, stirring frequently, until soft and lightly golden.

4. 4.

   While the onion cooks, mince and measure the following into a small bowl:

   • 4 garlic cloves, minced
   • 2 teaspoons sweet paprika
   • 1 teaspoon ground ginger
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon cayenne pepper

   Add this spice mixture to the softened onion and stir for 30 seconds, just until fragrant.

5. 5.

   Add the diced tomatoes and their juices. Cook for 4 minutes, stirring and pressing the tomatoes with a spoon until they begin to break down.

6. 6.

   Rinse 6 ounces dry red lentils in a fine-mesh sieve and drain. Add them to the saucepan with 2 1/2 cups water and 1/2 teaspoon fine sea salt. Bring to a simmer, then reduce the heat to medium-low and partially cover. Simmer for 10 minutes, stirring occasionally to prevent sticking.

7. 7.

   Stir in the sliced chard stems and the final 1/2 teaspoon fine sea salt. Simmer for 5 minutes, then fold in the chard leaves and simmer for another 5–8 minutes, until the lentils are creamy and the stems are tender. If the stew becomes too thick, stir in 1/4 cup water.

8. 8.

   Ladle the stew into two shallow bowls, arranging a few colorful chard stems and ribbons of greens on top, and serve hot.

Want more detail? See the temperature guide.