JMCCREAR Recipe ⇾ Pumpkin Curry with Lentils and Apples

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
• ½ teaspoon turmeric
• 1 tablespoon canola oil
• 1 large onion, diced
• 2 tomatoes, cored and chopped
• 3 cloves garlic, minced
• 1 ½ tablespoons curry powder, or to taste
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ 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

Cooking 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.

Nutrition Facts

• calories360.4
• carbohydrateContent64.3 g
• fatContent3.7 g
• fiberContent24.2 g
• proteinContent20.1 g
• saturatedFatContent0.4 g
• sodiumContent244.3 mg
• sugarContent7.7 g