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Lentils with Pumpkin and Apple


Lentils with Pumpkin and Apple
1 cup red lentils
1 cup brown lentils
8 cups water
1T canola oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced
1 ½ T curry powder
2 t. ground cumin
½ t. salt
½ t. black pepper
¼ t. ground cloves
2 cups pumpkin peeled, cubed (1-inch)
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 apple (Granny Smith is best), unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.

Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

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