Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe | Say Mmm

Ingredients

• 1 cup yellow split pigeon peas (toor dal)
• 1 pound butternut squash, peeled, cut into 1/2 inch cubes (about 2 1/2 cups)
• 1 Roma tomato, diced
• 1/2 cup fresh, frozen, or dried shredded coconut
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 4 cups vegetable stock or water, or enough to cover
• 2 tablespoons canola oil
• 1 teaspoon brown or black mustard seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 1/2 teaspoons kosher salt
• 1 tablespoon honey
• 1 lime, juiced
• 1/2 cup minced fresh cilantro leaves