Careme

Instructions

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1. 1.

   Prepare the vegetables: peel and seed 1 lb whole butternut squash, then cut the resulting roughly 12 oz flesh into 1/2-inch cubes. Scrub and dice 4 oz carrots; peel and dice 4 oz yellow onion. Chop 6 oz Roma tomatoes. Peel and finely grate 1/2 oz fresh ginger, and mince 2 garlic cloves. Allow about 12 minutes for prep.

2. 2.

   Rinse 3/4 cup dry lentils and check for small stones. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the prepared onion and carrots with 1 teaspoon fine table salt; cook for 6 minutes, stirring occasionally, until the onion softens.

3. 3.

   Add the prepared ginger and garlic with 2 teaspoons salt-free ras el hanout. Stir for 1 minute until fragrant, then add the prepared tomatoes and cook for 2 minutes, stirring and crushing them slightly.

4. 4.

   Stir in the rinsed lentils, 3 cups water, and 1/2 teaspoon fine table salt. Bring to a boil, about 3 minutes, then reduce the heat and simmer gently, partially covered, for 10 minutes.

5. 5.

   Add the prepared squash and continue simmering, partially covered, for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash yields easily to a fork. Mash a few squash pieces against the pot to thicken the broth.

6. 6.

   Cut 1 lemon in half. Stir 1 tablespoon juice from one half into the stew and cut the other half into wedges. Ladle the stew into two deep bowls and serve with the lemon wedges.

Want more detail? See the temperature guide.