Lentils with Swiss Chard, Butternut Squash,

A vegetarian version based on The Food of Morocco by Paula Wolfert, p. 421 - Serves 6

Ingredients:

  • 3 large chunks of "Express" Meat Confit
  • 1 1/2 c. brown lentils, preferably Pardina
  • 1 large onion , thinly sliced
  • 2 Tbsp extra virgin olive oil
  • 2 tomatoes, peeled, halved, seeded, and finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenned or red-hot peppers
  • 3 large Swiss Chard leaves, tender ribs and leved rolled and finely shredded crosswise
  • 1 1/2 c. butternut squash or pumpkin, peeled and seeded and cut into 1 inch cubes
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp chopped cilantro
  • A few drops of lemon juice (optional)
  • Salt

Directions:

  1. Remove the meata confit from the refrigerator and use a wooden or plastic utensil to remove 3 large chunks of meat plus 2 Tbsp of the preserving fat.  Let stand at room temperature.
  2. Put the lentils in a saucepan, cover with water, and bring them slowly to a full boil and cook for 5 minutes.  Drain the lentils.
  3. Meanwhile, in a saucean, toss the sliced onion in the oil with the tomtoes, garlic, and spices.  Cook, stirring, over low heat for 5 minutes.
  4. Spread the lentils over the onions; place the Swiss chard on top, add 3 cups water, and gently simmer over low heat for 20 minutes, skimming off any foam.
  5. Add the meat confit, coer, and cook for 20 more minutes.  Remove the cofit; crush and shred finely.
  6. Meanwhile fill a saucepan with water and brind to a boil.  asten on a colander or steamer, add the squash and steam, covered, for 20 minutes.
  7. Add the squash, confit, preserved fat, and herbs to the lentils.  Cook until the lentils are tender.  Correct the seasoning wih lemon juice and salt, if needed.  

Serve warm or hot.