Meals Matter

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Contributed By: mbuecking
All recipes SUBMITTED BY: JMCCREAR

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

Ingredients

1 cup Red lentils

1 cup Brown lentils

8 cups Water

1/2 teaspoon Turmeric

1 tablespoon Canola oil

1 Large onion, diced

2 Tomatoes, cored and chopped

3 cloves Garlic, minced

1 1/2 tablespoons Curry powder, or to taste

2 teaspoons Ground cumin

1/2 teaspoon Salt

1/2 teaspoon Black pepper

1/4 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

Preparation

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.

Cook's Notes

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

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