Directions:
- Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
- Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.49 Kcal (1484 kJ) | ||
| Calories from fat | 39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 7% | |
|---|---|---|---|
| Sodium | 316.64mg | 13% | |
| Potassium | 1416.84mg | 30% | |
| Total Carbs | 60.63g | 20% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 26.4g | 106% | |
| Protein | 22.79g | 46% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 8.9mg | 49% | |
| Calcium | 243.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 56.3 Kcal (236 kJ) | ||
| Calories from fat | 6.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 7% | |
|---|---|---|---|
| Sodium | 50.29mg | 13% | |
| Potassium | 225.02mg | 30% | |
| Total Carbs | 9.63g | 20% | |
| Sugars | 1.25g | 31% | |
| Dietary Fiber | 4.19g | 106% | |
| Protein | 3.62g | 46% | |
| Vitamin C | 3mg | 32% | |
| Vitamin A | 0.3mg | 53% | |
| Iron | 1.4mg | 49% | |
| Calcium | 38.6mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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