Careme

Instructions

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1. 1.

   Scrub 1 small delicata squash (about 1 pound), trim its ends, halve lengthwise, and scoop out the seeds. Leave the skin on and cut the flesh into 1/2-inch pieces. Peel and finely dice 1 small yellow onion (about 5 ounces).

2. 2.

   Mince 2 large garlic cloves and lightly crush 1/2 teaspoon caraway seeds with a mortar or the bottom of a heavy pan. Rinse and drain 3/4 cup dry red lentils (about 5 ounces).

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the prepared squash and cook for 2 minutes.

4. 4.

   Stir the following into the vegetables:

   • The minced garlic
   • The crushed caraway
   • 1 tablespoon harissa paste
   • 1 teaspoon ground coriander

   Cook for 1 minute, stirring, until fragrant.

5. 5.

   Add the rinsed lentils, 3 cups water, and 1 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a thick soup. If it becomes too thick before the squash softens, stir in 1/4 cup water.

6. 6.

   While the soup simmers, squeeze 1/2 lemon to measure 1 tablespoon juice and chop enough parsley to measure 2 tablespoons. Once the soup is cooked, remove it from the heat and stir in the measured lemon juice.

7. 7.

   Ladle into two deep bowls, keeping some squash pieces visible on top. Scatter the chopped parsley over both bowls and serve.

Want more detail? See the temperature guide.