Recipe By JMCCREAR
Rating
Published Apr 4th
Prep 30m Cook 1h 40m Additional - Ready In 2h 10m
Servings 6 servings Calories 360.4

This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!

Recipe Ingredients

  • 1 cup red lentils
  • 1 cup brown lentils
  • 8 cups water
  • ½ teaspoon turmeric
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 2 tomatoes, cored and chopped
  • 3 cloves garlic, minced
  • 1 ½ tablespoons curry powder, or to taste
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ 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

Cooking Directions

  1. 1 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.
  2. 2 Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook 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 the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Nutrition Facts

  • Calories 360.4
  • Carbohydrate 64.3 g
  • Fat 3.7 g
  • Fiber 24.2 g
  • Protein 20.1 g
  • Saturated Fat 0.4 g
  • Sodium 244.3 mg
  • Sugar 7.7 g

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Chef's Notes

Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin.

Reviews

  1. Nice flavor great use/mix of ingredients and I love the slight sweetness of the apples. I made this last night following the advice of others: doubled the spices added an extra apple and used 1/2c of brown/red lentils instead of 1c. I used butternut squash instead of pumpkin as suggested by the author which came - Read more ...
  2. I used butternut squash instead of pumpkin - but otherwise followed the recipe to the letter. It was a very thick chunky stew and tasted good. The apple chunks were really great - I think next time I'll add some more apples. Maybe replace some potatoes with apples? Also I think a splash of cream - Read more ...
  3. I used sweet potatoes instead of pumpkin - and it worked perfectly. The flavors worked very well together. I wish I had read the reviews ahead of time and used more turmeric in the lentils - because they were a bit bland. But adding a bit of salt helped. Oh and this dish just got - Read more ...
  4. delicious but with made some adjustments to this recipe: i doubled the amount of curry powder and apple and increased the spinach carrot and onion. I did not add the cooked lentils when i added the pumpkin etc as i think this would make it too mushy. instead i added it with the apple and - Read more ...
  5. I like the idea of this but it was way too much lentil in proportion to the rest of the ingredients. As a result it was very bland and not at all pumpkiny. After tasting it I added more spices (doubling them) and a bit of coconut milk and still it was disappointing. I d - Read more ...
  6. This was a departure from my usual lentils for me. I liked it a lot! My kids loved it too! I subbed spinach with kale and a butternut squash for the pumpkin because that's what I had on hand. It will definitely get made again on our house. It is a great recipe to fiddle - Read more ...
  7. Fantastic!This coming from a person who cooks lentils every day without fail! I had no idea one cud put all this in lentils:)) and it wud taste so good! And yes I saute'd the onions garlic and tomatoes in the pressure cooker added the rest of the stuff (less water) and two whistles! I was - Read more ...
  8. Fantastic I think if I made it exactly per instructions it would be! I had lots of fresh pumpkin and was able to make this from mostly what I had in my cabinets and fridge--didn't have some of the ingredients but substituted courgette for the carrot cinnamon for the cloves and I didn't have curry - Read more ...
  9. Delicious! It did take quite a bit longer to prepare the dish than I expected but I work slowly. It was well worth the time in the end and the left-overs are great too.
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