Recipe - Pumpkin Curry

1 cup Red or brown lentils
6 cup Water
One half teaspoon Turmeric
1 tablespoon Canola oil
1 lg Onion, minced
2 Tomatoes, cored and chopped
3 To 4 cloves garlic, minced
1 One half tablespoon Curry powder
2 teaspoon Cumin
Salt and pepper to taste
One fourth teaspoon Ground cloves
2 cup Peeled, chopped pumpkin or
Other winter squash
2 cup Chopped unpeeled white
Potatoes (about 2 medium)
2 md Carrots, peeled and minced
(about 1 cup)
2 cup 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 mediumlow
heat. Drain, reserving 2One half 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 mediumlow 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@prodigy.com, S.Smith34. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip