Careme

Instructions

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1. 1.

   Prepare the produce and spice blend. Rinse and drain 3/4 cup red lentils. Shuck 2 ears corn. Prepare:

   • 8 ounces zucchini, cut into 1/2-inch dice
   • 1/2 medium yellow onion, finely diced
   • 8 ounces Roma tomatoes, diced
   • 1 jalapeño, seeded if desired and minced
   • 2 garlic cloves, minced
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Combine the cumin, paprika, and oregano as the spice blend.

2. 2.

   Make the avocado salsa by gently combining:

   • 1 avocado, diced
   • Juice of 1 lime
   • 2 green onions, thinly sliced
   • 1/4 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   Set the salsa aside while the skillet cooks.

3. 3.

   Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the prepared corn and cook, turning occasionally, until browned in spots, 7 to 8 minutes. Season with 1/4 teaspoon Morton kosher salt, transfer to a board, and cool for 2 minutes. Cut the kernels from the cobs and divide them into two equal portions, each from 1 ear.

4. 4.

   Heat 2 teaspoons olive oil in the same skillet over medium heat. Add the prepared onion, zucchini, and jalapeño with 1/2 teaspoon Morton kosher salt. Cook, stirring occasionally, until the onion softens and the zucchini begins to brown, about 6 minutes. Stir in the prepared garlic and spice blend; cook until fragrant, about 30 seconds.

5. 5.

   Stir the prepared lentils and tomatoes into the skillet, then add 2 cups water and 3/4 teaspoon Morton kosher salt. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until the lentils are tender and the mixture resembles thick chili, 16 to 18 minutes. Stir in kernels from 1 ear of corn during the final 2 minutes.

6. 6.

   Divide the lentil skillet between two shallow bowls. Spoon the avocado salsa over the center, scatter the kernels from 1 ear of corn around it, and serve hot.

Want more detail? See the temperature guide.