Careme

Instructions

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1. 1.

   Prepare the vegetables: peel and finely dice 1 small yellow onion (about 4 oz), and mince 2 garlic cloves (about ¼ oz). Peel and seed 1 small butternut squash (about 1½ lb whole), then cut the resulting 1 lb flesh into ½-inch cubes. Dice 8 oz Campari tomatoes, keeping them separate.

2. 2.

   Pick through 1 cup dry lentils (about 7 oz), discarding any stones, then rinse and drain.

3. 3.

   Heat 1½ tablespoons olive oil in a heavy medium pot over medium heat. Add the prepared onion and cook for 6 minutes, stirring occasionally, until softened and lightly golden.

4. 4.

   Add the prepared garlic and the following spices:

   • 1½ teaspoons ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • ⅛ teaspoon crushed red pepper

   Stir for 30 seconds, just until fragrant.

5. 5.

   Add the rinsed lentils, ½ teaspoon fine sea salt and 3 cups water. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 10 minutes.

6. 6.

   Stir in the prepared squash and 1¼ teaspoons fine sea salt. Return to a gentle simmer and cook, partially covered, for 20 minutes, stirring occasionally, until the lentils are tender and the squash crushes easily with a spoon. If the pot looks dry, add ¼ cup water.

7. 7.

   Add the prepared tomatoes and simmer uncovered for 5 minutes, until they soften. Mash a few squash cubes against the pot to thicken the stew, then stir in 2 teaspoons red wine vinegar.

8. 8.

   Ladle into two deep bowls, arranging a few bright squash pieces on top, and serve hot.

Want more detail? See the temperature guide.