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Pumpkin Lentil Apple Curry

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PREP TIME
30 min
COOKING TIME
100 min
TOTAL TIME
130 min
SERVINGS
6 servings
Dinner
Pumpkin Lentil Apple Curry
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
Instructions
1
Combine the red and brown lentils with water and turmeric in a saucepan. Cook over low to medium heat until the lentils are soft, approximately 45 minutes long. Set aside, reserving 2 1/2 cups of the cooking liquid that was used.
2
In a large, deep pot, heat canola oil over medium heat. Add the onion and cook until it becomes translucent and soft, roughly 5 minutes. Next, add the tomatoes and garlic; cook for an additional 5 minutes while stirring occasionally. Add curry powder, cumin, salt, pepper, and cloves; mix well. Then add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover the pot and cook over low to medium heat until the vegetables are tender, 35 to 45 minutes long.
3
Add spinach and apple; cook until the vegetables can be easily pierced with a fork, about 15 minutes more.
4
Taste and adjust the seasonings as needed.