Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, yielding about 1 lb flesh, and cut into ½-inch cubes. Dice 1 small yellow onion and mince 3 garlic cloves, keeping them separate.

2. 2.

   Rinse 1 cup (7 oz) 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 6–8 minutes, stirring occasionally, until softened and lightly golden.

4. 4.

   Add the minced garlic and the following spices:

   • 1 teaspoon ground turmeric
   • 1 teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • ¼ teaspoon ground black pepper

   Stir for 30 seconds, just until fragrant.

5. 5.

   Add the cubed squash, rinsed lentils, 1¼ teaspoons fine sea salt, and 3 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a thick stew. If it becomes too thick before the squash softens, add up to ½ cup water.

6. 6.

   While the stew simmers, halve 1 medium lemon. Squeeze 1 tablespoon juice from one half and cut the other half into wedges. Chop enough Italian parsley to yield 2 tablespoons.

7. 7.

   Mash a few squash pieces against the side of the pot to thicken the stew while leaving most intact. Stir in the measured lemon juice.

8. 8.

   Ladle into two deep bowls, scatter with the chopped parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.