Pumpkin Curry with Lentils and Apples

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.