Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Red or brown lentils |
| 6 cups | Water |
| ½ teaspoon | Turmeric |
| 1 tablespoon | Canola oil |
| 1 large | Onion, diced |
| 2 | Tomatoes, cored and chopped |
| 3 | To 4 cloves garlic, minced |
| 1½ tablespoon | Curry powder |
| 2 teaspoons | Cumin |
| Salt and pepper to taste | |
| ¼ teaspoon | Ground cloves |
| 2 cups | Peeled, chopped pumpkin or |
| Other winter squash | |
| 2 cups | Chopped unpeeled white |
| Potatoes (about 2 medium) | |
| 2 mediums | Carrots, peeled and diced |
| (about 1 cup) | |
| 2 cups | Shredded leafy greens (kale, |
| Spinach, escarole) | |
| 2 | Apples, unpeeled, cored and |
| Diced | |
| x | A few teaspoons of tomato |
| Paste, as a thickener |
Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-½ cups cooking liquid. Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes.
Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally. Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots. Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes. Stir in greens and apples and cook for 15 minutes more, stirring occasionally. Serve hot.
Date: 12/5/94 From: DBAA74A Dianne Hermansen :Source - Houston Post. It is from NY vegetarian chef Ken Charney: D/L From the Prodigy Service. From the recipe files of Sue Smith, TXFT40A@..., S.Smith34. 1⅘á