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!

2 - Needs more work. It's a bit bass-ackward as it is. The spices are added in a strange place. I changed when to put in the apple, and I think I was wrong about that because it just melted into the curry. But, improvements were that the amount of liquid is just right. The red lentils make up the sauce and the French lentils have a nice bite to them. I'm curious about changing where the spices go in because currently I find there's a bit of a harsh bitter aftertaste that I attribute to a poor balance of spices, but it may just be because they aren't fried in oil first. And I also wonder at the cooking of the lentils aside instead of in the pot. 

1 Tbsp. olive oil

1 large onion (10oz/285g) diced

3 cloves garlic, minced

1½ Tbsps. curry powder, or to taste

2 tsps. ground cumin

2 tsps. salt

½ tsp. black pepper

⅛ tsp. (pinch) ground cloves

½ teaspoon turmeric

2 tomatoes (14oz) cored and chopped

1 cup red lentils

1 cup brown lentils

5 cups water

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

Lime juice

1. Heat the oil in a large, deep soup pot over medium heat (this recipe makes a lot of curry). Stir in the onion, and cook until tender and transparent, 8 to 10 minutes. 
2. Stir in the garlic, curry powder, cumin, salt, pepper, cloves and turmeric. Cook for 1 to 2 minutes. 
3. Stir in the tomatoes and cook, stirring occasionally, until the tomatoes start to fall apart, 5 to 7 minutes. 
4. Add the lentils with the water, bring to a simmer and cook over medium-low heat until tender, about 30 to 45 minutes. The lentils need to be just under done before adding the pumpkin, potatoes, and carrots which require another 15-25 minutes to cook. 
5. Cook until the pumpkin can be easily pierced with a fork, then add the apple and spinach. Cook for an additional 3 to 5 minutes. The apple should be cooked but still retain its shape. Adjust seasonings to taste.
6. Serve with a squeeze of lime on top.