Careme

Instructions

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1. 1.

   Halve and seed 1 small delicata squash, then cut it into 1/2-inch pieces. Dice 1/2 medium yellow onion.

2. 2.

   Strip and chop the leaves from 1 bunch dino kale. Mince 3 cloves garlic, keeping 2 cloves for the stew and 1 clove for the kale. Juice 1/2 lemon.

3. 3.

   Rinse and drain 1/2 cup dry white rice and 3/4 cup dry red lentils separately.

4. 4.

   Put the rinsed rice, 3/4 cup water, and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and cook on low for 15 minutes. Turn off the heat and leave covered for 5 minutes.

5. 5.

   Meanwhile, heat 1 tablespoon neutral oil in a medium saucepan over medium heat. Cook the diced onion for 4 minutes. Add the 2 cloves garlic reserved for the stew, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/4 teaspoon crushed red pepper flakes; stir for 30 seconds.

6. 6.

   Add the rinsed lentils, prepared squash, 2 1/4 cups water, and 1 teaspoon fine sea salt to the spiced onion. Bring to a simmer and cook uncovered for about 20 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick stew.

7. 7.

   During the last 5 minutes of simmering, heat 1 tablespoon neutral oil in a skillet over medium heat. Add the prepared kale, the 1 clove garlic reserved for it, and 1/4 teaspoon fine sea salt. Cook for 4–5 minutes, stirring, until tender; turn off the heat and toss with the prepared lemon juice.

8. 8.

   Fluff the rice and divide it between two bowls. Spoon the squash-lentil stew alongside it and top with the lemony kale.

Want more detail? See the temperature guide.