Cooking lentils in rich chicken broth is a quick way to give them more flavor; adding miso at the end gives this an almost ramen-like complexity. You can easily use vegetable broth for a full vegetarian version.

makes 12 servings

8 cups (2 32-oz. cartons) unsalted chicken broth
2 cups French lentils
2 large delicata squash
4 cups shredded spinach leaves
3 Tbsp. miso paste
Salt and pepper to taste
For garnish: plain yogurt and chopped parsley

In a medium pot, combine broth and lentils. Bring to a rolling boil for 1 minute, then reduce heat to a simmer and cook, partially covered, for 30–40 minutes, until lentils are soft but not falling apart. Most of the liquid will evaporate and you’ll be left with a brothy stew. Remove from heat and stir in miso until it dissolves into the broth; add spinach leaves and stir until wilted.

While the lentils are cooking, preheat oven to 425°; line a baking sheet with parchment. Slice squash lengthwise and remove seeds from the center. Leaving the thin skin on, slice each half crosswise into 1 ⁄ 8-inch half moons. Toss squash with 1 tsp. olive oil; spread them on the baking sheet. Roast for 15–20 minutes until golden brown; remove from oven and lightly salt. Serve lentils in a bowl topped with squash, yogurt, and fresh parsley.