Careme

Instructions

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1. 1.

   Peel and seed 12 oz butternut squash, then cut it into 1/2-inch cubes. Rinse 1 cup dry red lentils until the water runs mostly clear.

2. 2.

   Dice 1 small yellow onion and mince 2 garlic cloves; keep them separate. Strip and chop 1 small bunch dino kale. Zest 1 lemon to get 1 teaspoon zest, then squeeze 2 tablespoons juice.

3. 3.

   Mix the spice blend:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground caraway
   • 1/2 teaspoon sweet paprika
   • 1/8 teaspoon cayenne pepper

   Set aside.

4. 4.

   Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion with 1/4 teaspoon Morton kosher salt and cook, stirring, for 5 minutes until softened. Add the garlic and spice blend; stir for 1 minute until fragrant.

5. 5.

   Add the squash, lentils, 3 1/2 cups water, and 1 teaspoon Morton kosher salt. Bring to a boil, then simmer uncovered for 22 minutes, stirring occasionally, until the squash is tender and the lentils have broken down.

6. 6.

   Stir in the kale and 1/4 teaspoon Morton kosher salt. Simmer for 4 minutes, until the kale is tender. Stir in the lemon zest and juice.

7. 7.

   Ladle the stew into two bowls and serve hot.

Want more detail? See the temperature guide.