Pumpkin Curry with Lentils and Apples |
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Prep Time: 30 Minutes Cook Time: 100 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish! Ingredients:
1 cup red lentils |
1 cup brown lentils |
8 cups water |
1/2 teaspoon turmeric |
1 tablespoon canola oil |
1 large onion, diced |
2 tomatoes, cored and chopped |
3 cloves garlic, minced |
1 1/2 tablespoons curry powder, or to taste |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground cloves |
2 cups peeled, cubed (1-inch), seeded pumpkin |
2 potatoes, unpeeled and chopped |
2 carrots, peeled and diced |
2 cups packed fresh spinach, chopped |
1 granny smith apple, unpeeled, cored and diced |
Directions:
1. 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.
2. 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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