• 6servings
  • 40minutes
  • 360calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSelenium, Zinc, Natrium, Fluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup red lentils

  2. 1 cup brown lentils

  3. 8 cups water

  4. 1/2 teaspoon turmeric

  5. 1 tablespoon canola oil

  6. 1 large onion, diced

  7. 2 tomatoes, cored and chopped

  8. 3 cloves garlic, minced

  9. 1 1/2 tablespoons curry powder, or to taste

  10. 2 teaspoons ground cumin

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon black pepper

  13. 1/4 teaspoon ground cloves

  14. 2 cups peeled, cubed (1-inch), seeded pumpkin

  15. 2 potatoes, unpeeled and chopped

  16. 2 carrots, peeled and diced

  17. 2 cups packed fresh spinach, chopped

  18. 1 Granny Smith apple, unpeeled, cored and diced

Instructions Jump to Ingredients ↑

  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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