Ingredients:
2 tablespoons butter or coconut oil
2 medium onions, small dice
2 medium carrots, medium dice
2 large cloves garlic, minced
1 tablespoon cumin seeds, toasted and ground
1 teaspoon minced fresh ginger
1 teaspoon Ras El Hanout (recipe follows)
½ teaspoon cayenne pepper
1 teaspoon sea salt
3 whole tomatoes, chopped
1 pound butternut squash, peeled and medium diced
5 cups vegetable stock
2 cups uncooked French green lentils
1 bunch chard, chopped rough or “chiffonade”
¼ teaspoon freshly ground pepper
½ cup chopped cilantro
¼ cup Italian parsley
2 lemon wedges

Directions:

  1. In a Dutch oven or 8-inch stockpot, melt the butter or coconut oil over medium heat. Add onions and saute until translucent.
  2. Add a pinch of sea salt to the onions and give them a quick stir. Add the carrots and continue cooking until carrots brighten and become slightly tender, about 10-15 minutes.
  3. Quickly stir in the garlic, cumin, ginger, Ras El Hanout, cayenne, and salt and cook on low heat until aromatic, 2-3 minutes.
  4. Stir in the tomatoes and squash until all ingredients are well distributed.
  5. Add stock and lentils. Return pot to medium-low heat, and simmer until lentils and squash are tender, but not mushy, about 30 minutes.
  6. Stir in chard 10 minutes before serving. Adjust seasonings to taste.
  7. Serve topped with cilantro, parsley, and a squeeze of lemon.

Serves 8

Ras El Hanout

Use Ras El Hanout spice mix to give tanginess to stews, meats, poultry, fish, and vegetables.

Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground anise seeds
¼ teaspoon ground cloves

Directions:

1. Put all spices in a bowl and stir well until combined. Transfer to a glass jar and store in a dry, dark place. It keeps for several months.