Careme

Instructions

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

1. 1.

   Peel and seed 1 pound whole butternut squash, then cut the flesh into 1/2-inch cubes. Peel and finely dice 1 small yellow onion (about 6 ounces). Peel and mince 2 garlic cloves. Rinse and pick over 3/4 cup dry lentils.

2. 2.

   Heat 1 1/2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.

3. 3.

   Stir the following into the onion:

   • 2 minced garlic cloves
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 30 seconds, until fragrant.

4. 4.

   Add the rinsed lentils, cubed squash, 1 teaspoon 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, stirring occasionally.

5. 5.

   Rinse 1 small dried lime and carefully pierce its shell in several places with a skewer. Add it to the stew and continue gently simmering, partially covered, for 15–20 minutes, until the lentils are tender and the squash crushes easily. Add a splash of water if the stew becomes too thick.

6. 6.

   Remove and discard the dried lime. Mash a few squash pieces and lentils against the side of the saucepan, then stir them back in to thicken the broth. Ladle into two deep bowls, leaving some golden squash cubes visible on top.

Want more detail? See the temperature guide.