Pumpkin Curry

• 1 cup lentils red or brown
• 6 cups water
• 1/2 teaspoon turmeric
• 1 tablespoon canola oil
• 1 large onions diced
• 2 each tomatoes cored and chopped
• 3 cloves garlic peeled and minced
• 1 1/2 tablespoons curry powder
• 2 teaspoons cumin
• 1 x salt and black pepper to taste
• 1/4 teaspoon cloves ground
• 2 cups pumpkin peeled, chopped
• 2 cups potatoes white, peeled, chopped
• 2 medium carrots peeled and diced
• 2 cups mixed salad greens leafy
• 2 each apples unpeeled, cored, diced

1. Cook lentils and turmeric in the water about 45 minutes over medium-low heat.
2. Drain, reserving 2 1/2 cups cooking liquid.
3. Heat oil in a large saucepan; add onion.
4. Saute over medium heat for 4 minutes.
5. Add tomatoes and garlic.
6. Cook for 4 minutes more, stirring occasionally.
7. Add curry, cumin, salt, pepper and cloves.
8. Cook for 1 minute more, stirring frequently.
9. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots.
10. Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes.
11. Stir in greens and apples and cook for 15 minutes more, stirring occasionally.
12. Serve hot.

lentils red, water, turmeric, canola oil, onions, tomatoes, garlic, curry powder, cumin, salt, cloves ground, pumpkin, potatoes white, carrots, mixed salad greens, apples

Taken from recipeland.com/recipe/v/pumpkin-curry-43871 (may not work)