Careme

Instructions

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1. 1.

   Scrub the 1-pound kabocha wedge, scoop out its seeds, and cut into 1/2-inch cubes; leave the edible skin on. Dice 1 small yellow onion. Finely grate 1/2 ounce ginger. Mince 2 garlic cloves and thinly slice the other 2 cloves, keeping them separate.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Juice 1 lime to measure 1 tablespoon juice, and chop 2 tablespoons cilantro; set these aside separately.

3. 3.

   Heat 1 tablespoon neutral oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. 4.

   Add the grated ginger and minced garlic to the onion along with:

   • 1/2 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • 1 1/4 teaspoons fine sea salt

   Stir for 30 seconds, just until fragrant.

5. 5.

   Add the prepared squash, drained lentils, and 3 1/2 cups water. Bring to a boil, then partially cover and simmer gently for 20–25 minutes, stirring occasionally, until the lentils have collapsed and the squash is tender. Mash a few squash pieces against the pot to thicken the stew. If needed, stir in 1/4 cup additional water for a spoonable consistency.

6. 6.

   During the final few minutes of simmering, combine 1 tablespoon neutral oil and the sliced garlic in a small skillet over medium-low heat. Cook for 2–4 minutes, swirling frequently, until the garlic is pale golden. Remove from the heat and stir in 1/4 teaspoon crushed red pepper flakes; immediately transfer to a small heatproof bowl to prevent the garlic from burning.

7. 7.

   Remove the stew from the heat and stir in the measured lime juice. Divide between two bowls, spoon the chili-garlic oil over the surface, and finish with the chopped cilantro.

Want more detail? See the temperature guide.