Careme

Instructions

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

1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 lb whole, yielding 1 lb flesh. Cut the flesh into 1/2-inch cubes so it cooks quickly and evenly.

2. 2.

   Dice 4 oz sweet onion. Chop 1/2 lb on-the-vine tomatoes, keeping their juices, and mince 3 garlic cloves; keep each prepared ingredient separate.

3. 3.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Cut 1/2 lemon into 2 wedges for serving.

4. 4.

   Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. 5.

   Add the minced garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

6. 6.

   Add the chopped tomatoes and their juices. Cook for 3 minutes, stirring and scraping the bottom of the pan, until the tomatoes start to break down.

7. 7.

   Stir in the prepared squash, rinsed lentils, 1 1/2 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 softened into a thick broth. If the stew becomes too thick before the squash is tender, add 1/4 cup water.

8. 8.

   Mash a few squash cubes against the side of the pan to give the stew a creamy texture while leaving most pieces intact. Divide between two deep bowls and serve with the lemon wedges to squeeze over the top.

Want more detail? See the temperature guide.