Delhi Butternut Squash-Lentil Stew

We ate a lot of lentil (dal) dishes while in India. I found this recipe on the Aarti Parti site and modified it a bit to include some of the spices I brought back from India. I could easily become a vegetarian if I continue to find tasty Indian recipes like this one. It makes a thick stew that you can serve over basmati rice. I prefer to use chicken broth but if you are a strict vegetarian, feel free to substitute with vegetable broth.

Delhi Butternut Squash- Lentil Stew

1 butternut squash, peeled and cut into 1 inch cubes
1 cup orange lentils
1 can stewed tomatoes, partially drained with tomatoes cut into small pieces
1/3 cup shredded coconut
1/2 tsp turmeric
1/2 tsp cumin
enough chicken stock to cover veggies
2 Tablespoons canola oil
1 tsp brown mustard seeds
1/2 tsp red pepper flakes
1 clove garlic. minced
1 Tablespoon of honey
juice of one lime
1/2 cup of minced cilantro, stems and all
salt to taste

1. Add first 7 ingredients to a pot or Dutch oven and bring to a boil. Reduce heat and simmer for 30 minutes until squash is soft.
2. Temper the spices by adding the oil to a skillet and heat until the oil shimmers. Add the mustard seeds. When they start to pop, add the red pepper, garlic, and a few dashes of salt. Swirl the contents to cook evenly for about 10 seconds. Pour the contents back into the soup. Take some liquid from the soup, add to the skillet, and swirl to get remaining seasonings and pour into pot.
3. Remove from heat and add the honey, lime juice, and cilantro. Stir together, mushing some of the squash so the mixture thickens and serve over rice.