Lentil Ragout with kale, winter squash and brown butter-garlic cream

This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post it here  for everyone.

This recipe make enough ragout for about 4 generous servings.


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