Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, and cut the resulting 1 pound of flesh into 3/4-inch cubes. Set aside.

2. 2.

   Dice 1 medium yellow onion (about 6 ounces). Scrub and dice 1 large carrot (about 4 ounces). Mince 2 garlic cloves and lightly crush 1/2 teaspoon caraway seeds. Pick over and rinse 3/4 cup dry lentils.

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and carrot and cook for 6 minutes, stirring occasionally, until beginning to soften.

4. 4.

   Add the following to the pot:

   • The minced garlic and crushed caraway
   • 2 tablespoons tomato paste
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon crushed red pepper flakes, if using

   Cook, stirring, for 1 minute until fragrant and the tomato paste darkens slightly.

5. 5.

   Add the rinsed lentils, 3 1/2 cups water, and 1 1/2 teaspoons fine sea salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 10 minutes.

6. 6.

   Stir in the squash cubes. Return to a gentle simmer and cook, partially covered, for 20–25 minutes, until the lentils and squash are tender. Stir occasionally; if the stew becomes too thick before the lentils soften, add 1/4 cup water.

7. 7.

   Stir in 2 teaspoons red wine vinegar. Mash a few squash cubes against the side of the pot to lightly thicken the broth, then divide the stew between two deep bowls and serve.

Want more detail? See the temperature guide.