This dish makes a healthy pre-winter or winter supper with its one of a kind blend of fixings. What a delightful veggie lover dish!
1 cup red lentils
1 cup earthy colored lentils
8 cups water
½ teaspoon turmeric
1 tablespoon canola oil
1 huge onion, diced
2 tomatoes, cored and cleaved
3 cloves garlic, minced
1 ½ tablespoons curry powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon dark pepper
¼ teaspoon ground cloves
2 cups stripped, cubed (1-inch), cultivated pumpkin
2 eaches potatoes, unpeeled and cleaved
2 medium (blank)s carrots, stripped and diced
2 cups stuffed new spinach, hacked
1 Granny Smith apple, unpeeled, cored and diced
Step 1Place the red and earthy colored lentils in a skillet with the water and turmeric. Cook over medium-low warmth until delicate, around 45 minutes. Channel, holding 2 1/2 cups of the cooking fluid.
Step 2Meanwhile, heat the canola oil in an enormous, profound pot over medium warmth. Mix in the onion, and cook until delicate and straightforward, around 5 minutes. Mix in the tomatoes and garlic; cook 5 minutes more, blending once in a while. Blend in the curry powder, cumin, salt, pepper, and cloves. Include the cooked lentils, saved cooking fluid, pumpkin, potatoes, and carrots. Spread, and cook over medium-low warmth until the vegetables are delicate, 35 to 45 minutes. Mix in the spinach and apple. Cook until the pumpkin can be handily penetrated with a fork, around 15 minutes more. Alter flavors to taste.