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Spanish-Style Lentil, Chard and Butternut Stew
Ingredients
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • 1 BUNCH SWISS CHARD, STEMS THINLY SLICED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
  • 3 MEDIUM GARLIC CLOVES, MINCED
  • 1½ TEASPOONS SMOKED PAPRIKA, DIVIDED
  • ¾ TEASPOON SAFFRON THREADS
  • 2 TEASPOONS SHERRY VINEGAR
  • 2 TEASPOONS HONEY
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 8 OUNCES PEELED AND SEEDED BUTTERNUT SQUASH, CUT INTO ¾-INCH PIECES (ABOUT 2½ CUPS)
  • ¾ CUP LENTILS DU PUY, RINSED AND DRAINED
  • ¼ CUP WHITE RICE, PREFERABLY ARBORIO
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