From Vegetarian Times
1 cup red or brown lentils
6 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion -- diced
2 tomatoes -- cored and chopped
3 cloves garlic -- minced, up to 4
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups peeled and chopped pumpkin or other winter squash
2 cups white potatoes or turnip-- unpeeled & chopped
8 medium cauliflower florets
2 medium carrots -- peeled and diced (about 1 cup)
2 cups shredded leafy greens -- (kale, escarole or spinach)
2 apples -- unpeeled, cored and diced (optional)
cooked basmati or jasmine rice
Place lentils, water and turmeric in a saucepan; cook about 45 minutes over medium-low heat. Drain, reserving 2 1/2 cups cooking liquid. Heat oil in
large saucepan; add onion.
Saute over medium heat 4 minutes. Add tomatoes and garlic; cook 4 minutes more, stirring occasionally. Add curry, cumin, pepper, salt and cloves; cook
1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, cauliflower and carrots; cook over medium-low
heat until vegetables are tender, 35 to 45 minutes.
Stir in greens and apples; cook about 15 minutes more, stirring occasionally.
Transfer to a large serving bowl and serve with basmati or jasmine rice.