Careme

Instructions

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1. 1.

   Peel and finely dice 3 oz yellow onion and 3 oz carrots. Mince 2 garlic cloves. Lightly crush 1/4 teaspoon caraway seeds with the bottom of a heavy pan.

2. 2.

   Wash and thinly slice 4 oz stemmed Organic Dino kale leaves.

3. 3.

   Cut 1 small lemon in half. Juice one half and cut the other half into wedges.

4. 4.

   Rinse 6 oz dry red lentils in a fine-mesh sieve and drain.

5. 5.

   Heat 1 1/2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and carrots and 1/2 teaspoon fine sea salt. Cook for 7–8 minutes, stirring occasionally, until the onion softens.

6. 6.

   Add the prepared garlic and caraway along with:

   • 1 tablespoon tomato paste
   • 3/4 teaspoon ground cumin
   • 3/4 teaspoon ground coriander
   • 1/4 teaspoon crushed red pepper flakes

   Cook, stirring, for 1 minute, until fragrant and the tomato paste darkens slightly.

7. 7.

   Stir in the rinsed lentils, 3 cups water, and 1 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 15–18 minutes, stirring occasionally, until the lentils are mostly broken down and the carrots are tender.

8. 8.

   Stir in the prepared kale and simmer uncovered for 5–7 minutes, until tender. For a looser consistency, add up to 1/4 cup water. Remove from the heat and stir in the prepared lemon juice.

9. 9.

   Divide the stew between two deep bowls, distributing the kale and carrots evenly. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.