Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

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

2. 2.

   Strip the tough stems from 1 small bunch Organic Dino kale, yielding about 6 oz leaves; wash and thinly slice the leaves. Rinse 8 oz dry red lentils in a fine-mesh sieve. Cut 1 small lemon in half, juice one half, and cut the other half into wedges.

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and carrots and cook for 7–8 minutes, stirring occasionally, until the onion softens.

4. 4.

   Add the minced garlic and crushed caraway along with:

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

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

5. 5.

   Stir in the rinsed lentils, 4 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.

6. 6.

   Stir in the sliced kale and simmer uncovered for 5–7 minutes, until tender. If the stew becomes thicker than you like, stir in up to 1/2 cup additional water. Remove from the heat and stir in the prepared lemon juice.

7. 7.

   Ladle into two deep bowls, distributing the kale and carrots evenly. Serve with the prepared lemon wedges for squeezing over the stew.

Want more detail? See the temperature guide.