Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1½ pounds whole. Cut the resulting approximately 1 pound of flesh into ½-inch cubes.

2. 2.

   Dice 1 small yellow onion, about 4 ounces. Mince 2 garlic cloves and lightly crush ¼ teaspoon caraway seeds with the flat side of a knife.

3. 3.

   Rinse 1 cup dry red lentils in a fine-mesh strainer and drain. Cut 1 lemon in half; squeeze 1 tablespoon juice from one half and cut the rest into wedges for serving.

4. 4.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. 5.

   Stir the following into the softened onion:

   • The minced garlic
   • The crushed caraway
   • 1½ teaspoons ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon harissa paste, if using

   Cook, stirring, for 30 seconds, just until fragrant.

6. 6.

   Add the cubed squash, rinsed lentils, 4 cups water, and 1¼ teaspoons fine sea salt, reducing the salt to 1 teaspoon if you used harissa. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down.

7. 7.

   Mash a few squash pieces against the side of the pot to thicken the stew, then stir in the measured lemon juice. Divide between two deep bowls and serve with the lemon wedges.

Want more detail? See the temperature guide.