Pumpkin Curry with Lentils and Apples

PROS

This dish is packed with fiber, protein, and essential vitamins and minerals.

The combination of savory spices with sweet apple and pumpkin makes for a delicious and satisfying meal that is perfect for the fall season.

CONS

This recipe requires several different ingredients and spices, some of which may not be readily available in all kitchens.

Preparation and cooking time can take up to an hour, which may not be ideal for busy weeknight dinners.

HEALTH & BENEFITS

Pumpkin Curry with Lentils and Apples is a great source of plant-based protein, with over 15g of protein per serving.
It is also high in fiber and low in fat, making it a heart-healthy and nutrient-dense meal that can help with weight management.
Pumpkin is rich in beta-carotene, which is converted into vitamin A in the body and is essential for eye health and immune function.

	1 cup red lentils
	1 cup brown lentils
	8 cups water
	1/2 teaspoon turmeric
	1 tablespoon canola oil
	1 large onion , diced
	2 tomatoes , cored and chopped
	3 cloves garlic , minced
	1 1/2 tablespoons curry powder , or to taste
	2 teaspoons ground cumin
	1/2 teaspoon salt
	1/2 teaspoon black pepper
	1/4 teaspoon ground cloves
	2 cups peeled , cubed , 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

1.	Rinse and drain the red and brown lentils, and place them in a large pot with 8 cups of water and 1/2 teaspoon of turmeric. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
2.	In a separate pan, heat the canola oil over medium heat. Add the diced onions and sauté for 2-3 minutes, until they are soft and translucent.
3.	Add the chopped tomatoes, minced garlic, and curry powder to the pan, and stir to combine. Cook for 2-3 minutes, until the spices are fragrant.
4.	Add the ground cumin, salt, black pepper, and ground cloves to the pan, and stir to combine. Cook for an additional 1-2 minutes.
5.	Add the cubed pumpkin, chopped potatoes, and diced carrots to the pan, and stir to combine. Add enough water to cover the vegetables, and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
6.	Stir in the chopped spinach and diced apple, and cook for an additional 3-4 minutes, until the spinach is wilted and the apples are tender. Serve hot, garnished with fresh cilantro if desired.

Pumpkin Curry with Lentils and Apples

Pumpkin Curry with Lentils and Apples is a hearty and flavorful vegan dish that is perfect for the fall season

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