Careme

Instructions

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1. 1.

   Prepare the vegetables:

   • Peel and seed 1 small butternut squash, about 1 1/2 lb whole; cut 1 lb of flesh into 1-inch cubes.
   • Dice 1/2 medium yellow onion (about 4 oz).
   • Scrub and dice 1 large carrot (about 4 oz).
   • Mince 2 garlic cloves.

   Keep the squash and garlic separate from the onion and carrot.

2. 2.

   Pick over 3/4 cup dry lentils (about 5 oz), removing any debris, then rinse in a fine-mesh strainer.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared onion and carrot with 1 3/8 teaspoons fine sea salt. Cook for 5 minutes, stirring occasionally, until beginning to soften. Add the prepared garlic and cook for 1 minute.

4. 4.

   Add the prepared squash and rinsed lentils, 4 thyme sprigs, 1/4 teaspoon ground black pepper, and 3 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 30–35 minutes, stirring occasionally, until the lentils are tender and the squash is very soft. Add 1/4 cup water if needed to prevent sticking.

5. 5.

   Remove the thyme stems. Mash a few squash cubes against the side of the pot to thicken the stew, leaving most intact. Stir in 1 teaspoon Dijon mustard and 1 tablespoon red wine vinegar, then simmer for 2 minutes.

6. 6.

   Ladle the stew into two shallow bowls, arranging a few intact squash cubes on top, and serve hot.

Want more detail? See the temperature guide.