Careme

Instructions

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1. 1.

   Peel and finely dice 1 small yellow onion (about 4 ounces). Mince 3 garlic cloves and chop 8 ounces heirloom tomatoes, keeping their juices.

2. 2.

   Wash 1 small bunch rainbow chard (about 8 ounces). Separate the stems from the leaves; thinly slice the stems and cut the leaves into 1-inch ribbons. Halve 1 lemon, reserving one half for juicing and cutting the other half into wedges.

3. 3.

   Mix the following spices in a small bowl:

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

   Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the prepared onion and chard stems; cook for 7–8 minutes, stirring occasionally, until softened. Add the prepared garlic and cook for 30 seconds. Stir in the spice mixture and cook for another 30 seconds, stirring constantly.

5. 5.

   Rinse 7 ounces dry red lentils in a fine-mesh strainer. Add them to the saucepan with the prepared tomatoes and their juices, 1 1/4 teaspoons fine sea salt, and 2 1/2 cups water. Bring to a simmer, then reduce the heat to low and partially cover. Simmer gently for 20–25 minutes, stirring frequently toward the end, until the lentils collapse into a creamy stew. If it becomes too thick before the lentils soften, add water 1/4 cup at a time.

6. 6.

   Stir in the prepared chard leaves during the final 5 minutes of simmering, cooking until tender. Remove from the heat and squeeze in the reserved lemon half, catching any seeds.

7. 7.

   Divide the stew between two shallow bowls, arranging some colorful chard stems on top. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.