Careme

Instructions

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1. 1.

   Peel, seed, and cut 1 small butternut squash (about 1 1/2 pounds whole) into 1/2-inch cubes; you should have about 1 pound prepared squash.

2. 2.

   Finely dice 1 large yellow onion (about 8 ounces). Mince 2 garlic cloves and finely grate enough ginger to measure 2 teaspoons, keeping the onion separate from the garlic and ginger.

3. 3.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

4. 4.

   Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt. Cook for 10–12 minutes, stirring frequently, until very soft and lightly golden; lower the heat if the edges brown quickly.

5. 5.

   Add the prepared garlic and ginger to the softened onion and stir for 1 minute. Add 1 1/2 teaspoons salt-free berbere seasoning and stir for 30 seconds, just until fragrant.

6. 6.

   Stir the following into the spiced onion base:

   • The rinsed lentils
   • The prepared squash cubes
   • 1 teaspoon fine sea salt
   • 2 1/2 cups water

   Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally and scraping the bottom, until the squash is tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add water 1/4 cup at a time, up to 1/2 cup.

7. 7.

   Mash a few squash pieces against the side of the pan to thicken the stew. Stir in 2 teaspoons apple cider vinegar, remove from the heat, and let stand for 3 minutes.

8. 8.

   Divide the stew between two wide bowls, arranging a few intact squash pieces on top, and serve warm.

Want more detail? See the temperature guide.