Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Red or brown lentils Other winter squash
6 c Water 2 c Chopped unpeeled white
1/2 ts Turmeric Potatoes (about 2 medium)
1 tb Canola oil 2 md Carrots, peeled and diced
1 lg Onion, diced (about 1 cup)
2 Tomatoes, cored and chopped 2 c Shredded leafy greens (kale,
3 To 4 cloves garlic, minced Spinach, escarole)
1 1/2 tb Curry powder 2 Apples, unpeeled, cored and
2 ts Cumin Diced
Salt and pepper to taste x A few teaspoons of tomato
1/4 ts Ground cloves Paste, as a thickener
2 c Peeled, chopped pumpkin or

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.

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