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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (2315g)|
|Recipe Makes: 1|
|Calories from Fat: 195 (14%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 0mg||0 %|
|Sodium 333mg||11 %|
|Potassium 4887.1mg||129 %|
|Total Carbohydrate 265.6g||78 %|
|Dietary Fiber 47.9g||192 %|
|Sugars, other 217.7g|
|Protein 62.7g||90 %|
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Calories per serving: 1426
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