Careme

Instructions

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1. 1.

   Peel, seed, and cut 1 1/2 pounds whole butternut squash into 3/4-inch cubes. Rinse 1/2 cup dry red lentils.

2. 2.

   Dice 1 small yellow onion. Mince 3 garlic cloves, setting aside 2 cloves for the soup and 1 for the kale.

3. 3.

   Strip the leaves from 1 bunch green kale and chop them. Juice 1 lemon to yield about 2 tablespoons juice; set aside 1 tablespoon each for the soup and kale.

4. 4.

   Heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and cook, stirring, for about 5 minutes, until softened.

5. 5.

   Stir the soup garlic into the onion along with:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/8 teaspoon ground cinnamon

   Cook for 30 seconds, until fragrant.

6. 6.

   Add the cubed squash and rinsed lentils with 3 1/2 cups water and 2 teaspoons Diamond Crystal kosher salt. Bring to a boil, then simmer uncovered for 20–25 minutes, until the squash is tender and the lentils have broken down. Mash some squash against the pot to thicken the soup; stir in the reserved soup lemon juice.

7. 7.

   During the last 7 minutes of simmering, heat 1 tablespoon olive oil in a skillet over medium heat. Cook the kale garlic for 30 seconds, then add the chopped kale, 1/2 teaspoon Diamond Crystal kosher salt, and 2 tablespoons water. Cover for 3 minutes, uncover, and cook for about 2 minutes more, until tender. Stir in the reserved kale lemon juice.

8. 8.

   Ladle the soup into two bowls and serve the lemony kale alongside.

Want more detail? See the temperature guide.