Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Rinse 1/2 cup dry whole-grain farro. Combine it with 3 cups water and 2 1/2 teaspoons Diamond Crystal kosher salt in a saucepan. Bring to a boil, then simmer gently, partially covered, for 40–45 minutes, until tender but pleasantly chewy. Add a splash of water if needed to keep the farro submerged, then drain well without rinsing. Prepare the other components while it cooks.

2. 2.

   Peel and seed 1 small butternut squash, about 1 1/2 lb, then cut the approximately 1 lb flesh into 1/2-inch cubes. Trim and halve 8 oz mushrooms, quartering any large ones. Peel 1 small yellow onion, about 4 oz, and cut into thin wedges.

3. 3.

   Toss the prepared vegetables on a large rimmed baking sheet with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon dried rosemary, crushed between your fingers
   • 2 3/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon ground black pepper

   Spread into one layer. Roast for 25–30 minutes, turning halfway through, until the squash is tender and the vegetables are browned.

4. 4.

   Rinse and check 1/2 cup dry green lentils for debris. Put them in a second saucepan with 2 cups water and 1 3/4 teaspoons Diamond Crystal kosher salt. Bring to a boil, then simmer gently, partially covered, for 25–30 minutes, until tender but intact. Add a splash of water if needed to keep them submerged. Drain well without rinsing.

5. 5.

   Finely grate the zest from 1 organic lemon, then squeeze its juice. In a large serving bowl, whisk together:

   • All the lemon zest and 2 tablespoons lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon fresh diced garlic
   • 1/4 teaspoon ground black pepper

   Stir in the warm drained lentils and farro so they absorb the dressing.

6. 6.

   Divide the dressed lentils and farro between two bowls. Spoon the roasted vegetables generously over the top, keeping the browned squash and mushrooms visible, and serve warm.

Want more detail? See the temperature guide.