Pumpkin and Red Lentil Curry

January 4, 2007

Pumpkin and Red Lentil Curry

Submitted by Maggie Newman, Tucson CSA
Adapted from the Veg-o-Maniac

Servings: 3-4

1 cup red lentils
6 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1-1/2 tablespoon curry powder
2 teaspoon cumin
Salt and black pepper to taste
1/4 teaspoon ground cloves
2 cups peeled, chopped, pumpkin or butternut squash
2 cups unpeeled white Potatoes, chopped
2 carrots, peeled and diced (about 1 cup)
2 cups shredded leafy greens (ie: kale, spinach)
2 apples, unpeeled, cored, diced
Tomato paste (for use as a thickener)

1) Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 cups cooking liquid.
2) 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.
3) Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently.
4) Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots.
5) 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.

2 Responses to “Pumpkin and Red Lentil Curry”

  1. Derek Kinsolving Says:

    Red lentils can be purchased at New Life Health Center on Speedway.

  2. Boni Weinstein Says:

    What stores in Tucson sell red lentils? Thank you. Boni

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