Pumpkin Curry with Lentils and Apples

Ingredients

• 1 cup red lentils
• 1 cup brown lentils
• 8 cups water
• 12 tsp turmeric
• 1 tbsp canola oil
• 1 diced onion
• 2 tomatoes (cored and chopped)
• 3 cloves minced garlic
• 1 12 tbsps curry powder (taste)
• 2 tsps ground cumin
• 12 tsp salt
• 12 tsp black pepper
• 14 tsp ground cloves
• 2 cups pumpkin (peeled cubed 1 inch seeded)
• 2 potatoes (unpeeled and chopped)
• 2 carrots (peeled and diced)
• 2 cups spinach (packed fresh, 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.
3. Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin

Recipe found at: http://www.yummly.com/recipe/external/Pumpkin-Curry-With-Lentils-And-Apples-Allrecipes