Careme

Instructions

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1. 1.

   Peel and seed 1 1/2 lb whole butternut squash, yielding about 1 lb flesh, and cut into 1/2-inch cubes. Peel and dice 8 oz yellow onion. Mince 1/4 oz peeled garlic.

2. 2.

   Pick over and rinse 6 oz dry lentils. Cut 1 lemon into wedges, reserving them for finishing and serving.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.

4. 4.

   Add the following to the onion:

   • The minced garlic
   • 1 teaspoon ground turmeric
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Stir for 1 minute, until fragrant.

5. 5.

   Add the rinsed lentils, 1 1/2 teaspoons fine sea salt, and 3 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 minutes.

6. 6.

   Stir in the cubed squash. Partially cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash crushes easily with a spoon. If the stew becomes too thick before the lentils soften, add 1/4 cup water at a time.

7. 7.

   Crush 1 teaspoon dried mint between your fingers and stir it into the stew. Mash a few squash cubes against the side of the pot to thicken the broth, then squeeze in 1 tablespoon juice from the prepared lemon wedges.

8. 8.

   Ladle into two deep bowls, keeping some golden squash cubes visible on top. Serve with the reserved lemon wedges.

Want more detail? See the temperature guide.