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Pumpkin Curry with Lentils and Apples
December 14, 2009

Nice flavor, great use/mix of ingredients, and I love the slight sweetness of the apples. I made this last night following the advice of others: doubled the spices, added an extra apple, and used 1/2c of brown/red lentils instead of 1c. I used butternut squash instead of pumpkin as suggested by the author, which came out great. The only problem was the lentils turned to mush and the consistency was more like dhal. Next time I will cook the lentils for only 30 min (set aside uncovered), and then add the cooked lentils to the pot last, after the potatoes are done. So essentially just combine the lentils with all the other ingredients just before serving. I served this with basmati rice.

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