HALLOWEEN GHOULISH STEW

Yield: 6 servings

5 cups water
2 cups black lentils
2 medium onions, cut into 8 wedges
1 large carrot, peeled and angle sliced
12 cloves garlic, cut in half lengthwise
1 1/2 pounds butternut squash, peeled and
cut into bite-size pieces
2 large tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon ground cloves,
divided

Juice of 1 lemon or lime
Pinch cayenne

1 to 2 tablespoons rice or distilled vinegar

Combine the water, lentils, onions, carrots,
and garlic in an 8 to 10-quart (8 to 10 liter)
stockpot and bring to a boil over high heat,
uncovered. Decrease the heat to medium and
simmer about 20 to 25 minutes, until the
lentils are beginning to soften.

Add the squash, tomatoes, salt, and cloves.
Cover and simmer about 10 to 15 minutes, or
until the lentils are soft and the squash is
tender.

Add the lemon juice and cayenne and adjust
seasonings to taste. Cook about 5 minutes
longer. Add the vinegar and remaining 1/8
teaspoon ground cloves. Mix well and serve.