Pumpkin Curry
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 1 | c | Red or brown lentils |
| 6 | c | Water |
| 1/2 | ts | Turmeric |
| 1 | tb | Canola oil |
| 1 | lg | Onion, diced |
| 2 | Tomatoes, cored and chopped | |
| 3 | To 4 cloves garlic, minced | |
| 1 1/2 | tb | Curry powder |
| 2 | ts | Cumin |
| Salt and pepper to taste | ||
| 1/4 | ts | Ground cloves |
| 2 | c | Peeled, chopped pumpkin or |
| Other winter squash | ||
| 2 | c | Chopped unpeeled white |
| Potatoes (about 2 medium) | ||
| 2 | md | Carrots, peeled and diced |
| (about 1 cup) | ||
| 2 | c | Shredded leafy greens (kale, |
| Spinach, escarole) | ||
| 2 | Apples, unpeeled, cored and | |
| Diced | ||
| x | A few teaspoons of tomato | |
| Paste, as a thickener |
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