Lentil, Butternut & Apple Curry

1 cup red lentils

1 cup brown lentils

8 cups water

1/2 teaspoon turmeric

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2 tsp olive oil

1 large onion, diced

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2 tomatoes, cored and chopped

3 cloves garlic, minced

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1 1/2 tblsp curry powder

2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

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2 cups peeled, cubed (1-inch), seeded butternut squash

2 potatoes, unpeeled and chopped

2 carrots, peeled and diced

2 cups packed fresh or frozen spinach, chopped

1 Granny Smith apple, unpeeled, cored and diced

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.

Heat the oil in a large, deep pot over medium heat. Stir in the onion, and cook on low, covered, 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 reserved cooking liquid (add more water if necessary), pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the cooked lentils, the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Original from allrecipes.com