Careme

Instructions

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1. 1.

   Peel and finely dice 6 oz yellow onion. Peel and mince 3 garlic cloves, keeping them separate from the onion.

2. 2.

   Scrub or peel 12 oz carrots and cut into 1/4-inch-thick half-moons. Rinse 1 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Mix the warming spice blend in a small bowl:

   • 2 teaspoons ground paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground ginger
   • 1/8 teaspoon ground cardamom
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper
   • 1/4 teaspoon ground black pepper
4. 4.

   Heat 2 tablespoons canola oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 10 minutes, stirring often, until soft and lightly golden. Add the prepared garlic and cook for 30 seconds. Stir in the warming spice blend and cook for 30 seconds, stirring constantly.

5. 5.

   Add 1 can (14.5 oz) no-salt-added diced tomatoes with their juices. Cook for 3 minutes, stirring and scraping the bottom of the saucepan.

6. 6.

   Stir in the prepared carrots, drained lentils, 1 1/2 teaspoons extra-fine sea salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 25 minutes, stirring frequently toward the end, until the carrots are tender and the lentils have softened into a thick stew. If it starts sticking before the carrots are tender, add water 1/4 cup at a time.

7. 7.

   Divide the stew between two shallow bowls, arranging a few carrot pieces on top, and serve hot.

Want more detail? See the temperature guide.