Rating: 4 stars
64 Ratings
  • 5 star values: 30
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2

This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!

Recipe Summary

cook:
1 hr 40 mins
total:
2 hrs 10 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note

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.

Nutrition Facts

360 calories; protein 20.1g; carbohydrates 64.3g; fat 3.7g; sodium 244.3mg. Full Nutrition
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