Pumpkin Curry with Lentils and Apples

Name: Pumpkin Curry with Lentils and Apples
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Ingredients: 1 cup red lentils; 1 cup brown lentils; 8 cups water; 0.5 teaspoon turmeric; 1 tablespoon canola oil; 1 large onion, diced; 2 tomatoes, cored and chopped; 3 cloves garlic, minced; 1.5 tablespoons curry powder, or to taste; 2 teaspoons ground cumin; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.25 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

4.1

(65)

54 Reviews

4 Photos

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

Submitted by JMCCREAR

Published on April 3, 2019

Prep Time:

30 mins

Cook Time:

1 hr 40 mins

Total Time:

2 hrs 10 mins

Servings:

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 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

Directions

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.

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.

69 home cooks made it!

Nutrition Facts (per serving)

360	Calories
4g	Fat
64g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 360
% Daily Value *
Total Fat 4g	5%
Saturated Fat 0g	2%
Sodium 244mg	11%
Total Carbohydrate 64g	23%
Dietary Fiber 24g	86%
Total Sugars 8g
Protein 20g	40%
Vitamin C 34mg	38%
Calcium 114mg	9%
Iron 8mg	42%
Potassium 1387mg	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.