Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting 1 lb flesh into 1/2-inch cubes.

2. 2.

   Dice 4 oz yellow onion and chop 8 oz Roma tomatoes. Mince 2 cloves garlic, keeping it separate. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. 3.

   Heat 2 tablespoons olive 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 following aromatics to the onion:

   • The 2 minced garlic cloves
   • 1 1/2 teaspoons ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon

   Stir for 30 seconds, just until fragrant.

5. 5.

   Add the chopped tomatoes and cook for 3 minutes, stirring and pressing them lightly with a spoon, until they begin to break down.

6. 6.

   Stir in the prepared squash, rinsed lentils, 3 cups water, 1 1/2 teaspoons table salt and 1/4 teaspoon ground black pepper. Bring to a boil, then reduce the heat and simmer partially covered for 25–30 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. 7.

   Cut 1 lemon in half. Squeeze one half to measure 1 tablespoon juice and stir that juice into the stew; cut the other half into wedges. Gently mash a few squash cubes against the side of the pot to make the broth creamier.

8. 8.

   Ladle the stew into two bowls, keeping some orange squash cubes visible on top, and serve with the lemon wedges.

Want more detail? See the temperature guide.