Butternut, Lentil, and Spinach Curry

1 cup red lentils
1 cup green lentils
8 cups water

1/2 tsp turmeric
1 tsp olive oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced or pressed
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ONE
1 1/2 tbsp curry
2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp ground pepper, or to taste
1/4 tsp ground cloves
2 cups butternut squash, peeled and cubed
2 potatoes, unpeeled and cubed
2 carrots, diced
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2 cups packed fresh spinach (or, if frozen, thawed)
1 Granny smith apple, cored and diced

Cook lentils in a pan with the water and turmeric until tender, about 45 minutes. Drain and reserve 2 1/2 cups of the liquid. In the meantime, saute the onions in the oil, covered, until translucent. Add tomatoes and garlic and cook for about 5 min, covered. Add the ingredients in ONE plus the lentils and liquid. Cover and cook on medium heat until the vegetables are tender (around 40 min). Stir in spinach and apple. Cook until the squash can be easily pierced with a fork. Adjust seasonings.

Original in allrecipes.com