Pumpkin Curry with Lentils and Apples

Recipe View 45 mins In a medium saucepan, combine the red and brown lentils with water and turmeric. Bring to a simmer over medium-low heat, and cook until the lentils are tender, about 45 minutes. Drain well, reserving 2 1/2 cups of the cooking liquid. (Estimated time: 45 minutes)

Recipe View 10 mins While the lentils are cooking, heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the chopped tomatoes and minced garlic; cook for another 5 minutes, stirring occasionally, until fragrant. (Estimated time: 10 minutes)

Recipe View 1 mins Stir in the curry powder, ground cumin, salt, black pepper, and ground cloves. Cook for 1 minute more, allowing the spices to bloom and release their aromas. (Estimated time: 1 minute)

Recipe View 40 mins Add the cooked lentils, reserved cooking liquid, cubed pumpkin, chopped potatoes, and diced carrots to the pot. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook until the vegetables are tender, about 35 to 45 minutes. (Estimated time: 35-45 minutes)

Recipe View 15 mins Stir in the chopped fresh spinach and diced Granny Smith apple. Cook until the spinach is wilted and the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste. (Estimated time: 15 minutes)