Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1½ lb whole, then cut the flesh into ½-inch cubes; aim for about 1 lb prepared squash. Peel and finely dice 1 small yellow onion (about 4 oz). Dice ½ lb Roma tomatoes, keeping their juices.

2. 2.

   Mince 2 garlic cloves. Peel and finely grate enough ginger to measure 1 tablespoon. Rinse 1 cup dry red lentils in a fine-mesh strainer and drain.

3. 3.

   Heat 1 tablespoon canola oil in a heavy saucepan or Dutch oven over medium heat. Add the prepared onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.

4. 4.

   Stir the prepared garlic and ginger into the onion, then add:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • ½ teaspoon ground turmeric

   Cook, stirring, for 30 seconds, just until fragrant.

5. 5.

   Add the prepared tomatoes with their juices and cook for 3 minutes, stirring and crushing them lightly, until they begin to soften.

6. 6.

   Stir in the prepared squash, drained lentils, 1½ teaspoons fine sea salt, and 3 cups water. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.

7. 7.

   Partially cover and simmer for 20–25 minutes, stirring every few minutes to prevent sticking, until the squash is easily pierced with a fork and the lentils have softened into a creamy dal. If it becomes too thick before the squash is tender, stir in ¼ cup water at a time.

8. 8.

   While the dal simmers, squeeze ½ lemon to obtain about 1 tablespoon juice. Chop ¼ bunch cilantro to obtain about 2 tablespoons.

9. 9.

   Stir ½ teaspoon garam masala and the prepared lemon juice into the dal. Gently mash a few squash cubes against the side of the pot to thicken it while leaving most intact. Divide between two bowls and scatter the prepared cilantro over the top.

Want more detail? See the temperature guide.