Title: Pumpkin Curry
Categories: Dec
Yield: 1 Servings

1	c	Red or brown lentils
6	c	Water
1/2	ts	Turmeric
1	tb	Canola oil
1	lg	Onion, diced
2		Tomatoes, cored and chopped
3		To 4 cloves garlic, minced
1 1/2	tb	Curry powder
2	ts	Cumin
		Salt and pepper to taste
1/4	ts	Ground cloves
2	c	Peeled, chopped pumpkin or
		Other winter squash
2	c	Chopped unpeeled white
		Potatoes (about 2 medium)
2	md	Carrots, peeled and diced
		(about 1 cup)
2	c	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 medium-low heat. Drain, reserving 2-1/2 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 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.

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

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