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1
In a large pot, saute the onion, garlic, shallot, and ginger in a glug of olive oil. Add a pinch of salt, keep the heat low to medium, and cover so that the onions turn moist and translucent, not brown and crispy.
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2
While the onion mix is sauteing, measure all the spices in small bowl and set aside.
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3
When the onions are translucent, clear a spot at the bottom of the pot and add the tomato paste and red pepper flakes. Stir to heat the tomato paste for a minute. Then add the spices to the pot and stir, cooking for a minute until the spices are aromatic. Be careful not to burn the spices.
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4
Add the broth (or water), tomatoes, and coconut milk. Then take the tomato can, fill with water, swirl to get the last bits of tomato from it, and add it to the mix. Bring to a boil.
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5
Add the squash and the red lentils and stir. If using Swiss chard, you can add the chopped chard stems at this point. Reduce the heat to a simmer and cook for about 30 - 40 minutes, until the lentils are tender. Stir regularly to check the consistency. Add water (ideally hot) if the mixture begins to stick or seem dry.
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6
When the lentils are cooked, add the chopped greens and cook an additional 8 or so minutes until tender.
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7
Taste for salt and pepper, then let rest a few minutes off the heat before serving. Serve with a scoop of cooked rice or on its own.
