Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 360
- Carbohydrate: 64g
- Fat: 4g
- Fiber: 24g
- Protein: 20g
- Sugar: 8g
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