Careme

Instructions

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1. 1.

   Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes. Peel and finely dice 8 oz yellow onion.

2. 2.

   Mince 3 garlic cloves. Peel and grate 1/2 oz ginger to make about 1 tablespoon. Rinse and pick over 3/4 cup dry lentils.

3. 3.

   Measure the berbere-inspired seasoning into a small bowl:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground fenugreek
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper
4. 4.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 8 minutes, stirring frequently, until softened and golden at the edges.

5. 5.

   Add the prepared garlic and ginger and cook for 1 minute, stirring. Add the seasoning mixture and stir for 30 seconds, keeping the heat low enough that the spices do not scorch.

6. 6.

   Add the rinsed lentils, 3 cups water, and 1 1/4 teaspoons table salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 10 minutes.

7. 7.

   Stir in the cubed squash. Continue simmering, partially covered, for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash yields easily to a fork. If the stew becomes too thick before the lentils soften, add 1/4 cup water.

8. 8.

   Stir in 2 tablespoons tomato paste and simmer uncovered for 3 minutes. Mash a few squash cubes against the side of the pot to thicken the stew, then stir in 1 teaspoon apple cider vinegar.

9. 9.

   Ladle into two deep bowls, arranging a few intact squash cubes on top so their golden color contrasts with the spiced lentils.

Want more detail? See the temperature guide.