Pumpkin Curry with Lentils and Apples - Testing

https://www.allrecipes.com/recipe/95860/pumpkin-curry-with-lentils-and-apples/

1 - A successful first attempt. I'm keeping it at Testing because the cooking instructions are off. The veg cooks much faster, and I don't think the lentils require quite so much water to cook. Makes A LOT!

1 cup red lentils

1 cup brown lentils

8 5 cups water

½ teaspoon turmeric

1 Tbsp. olive oil

1 large onion (10oz/285g) diced

2 tomatoes (14oz) cored and chopped

3 cloves garlic, minced

1½ Tbsps. curry powder, or to taste

2 tsps. ground cumin

½ tsp. salt

½ tsp. black pepper

¼ tsp. ground cloves

2 cups (8oz) peeled, cubed (1-inch), seeded pumpkin (small sugar or any sweet winter squash such as butternut, acorn squash, or buttercup)

2 potatoes (16oz) unpeeled and chopped

2 carrots (6oz) peeled and diced

2 cups packed fresh spinach or chard with ribs removed, chopped

1 Granny Smith apple, unpeeled, cored and diced

1. 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 and reserve any excess cooking liquid.
2. Meanwhile, heat the oil in a large, deep soup pot over medium heat. Stir in the onion, and cook until tender and transparent. 
3. Stir in the tomatoes and garlic; cook, stirring occasionally, until the tomatoes start to fall apart. 
4. Mix in the curry powder, cumin, salt, pepper, and cloves. 
5. Add the cooked lentils, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 (HOW LONG?) minutes, adding reserved cooking liquid if it seems to be too dry. 
6. 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.