Careme

Instructions

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1. 1.

   Dice 1 medium yellow onion (about 5 ounces) and mince 3 garlic cloves. Halve 1 medium delicata squash (about 1 pound), scoop out the seeds, and cut it into 1/2-inch pieces; its skin can stay on.

2. 2.

   Strip and roughly chop the leaves from 1 bunch dino kale (about 5 ounces of leaves). Juice 1/2 lemon (about 1 tablespoon juice) and set the juice aside.

3. 3.

   Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and 1 teaspoon Diamond Crystal kosher salt; cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and stir for 30 seconds.

4. 4.

   Stir the spices into the onion and garlic:

   • 1 1/2 teaspoons ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon

   Cook for 30 seconds, until fragrant.

5. 5.

   Rinse 1 cup dry red lentils (about 7 ounces). Add them and the prepared squash to the pot with 4 1/2 cups water and 2 teaspoons Diamond Crystal kosher salt. Bring to a boil, then simmer uncovered for about 20 minutes, stirring occasionally, until the lentils have softened and the squash is tender.

6. 6.

   Stir in the prepared kale and simmer for about 5 minutes, until tender. Stir in the prepared lemon juice.

7. 7.

   Ladle the stew into two bowls, making sure each gets plenty of squash and kale.

Want more detail? See the temperature guide.