Pumpkin Curry with Lentils and Apples

• 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

1. Place the red and brown lentils in a pan with the water and turmeric.
2. Cook over medium-low heat until tender, about 45 minutes.
3. Drain, reserving 2 1/2 cups of the cooking liquid.
4. Meanwhile, heat the canola oil in a large, deep pot over medium heat.
5. Stir in the onion, and cook until tender and transparent, about 5 minutes.
6. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally.
7. Mix in the curry powder, cumin, salt, pepper, and cloves.
8. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots.
9. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes.
10. Stir in the spinach and apple.
11. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more.
12. Adjust seasonings to taste.

red lentils, brown lentils, water, turmeric, canola oil, onion, tomatoes, garlic, curry powder, ground cumin, salt, black pepper, ground cloves, pumpkin, potatoes, carrots, fresh spinach, apple

Taken from allrecipes.com/recipe/pumpkin-curry-with-lentils-and-apples/ (may not work)