Prep: 1. Cut/chop butternut squash, mustard greens, and onion. 2. Mince garlic and ginger. Make: 1. Heat olive oil in a large pot over moderate heat. 2. Add onion, garlic, ginger, turmeric, cumin, and chile flakes and sauté until onion is soft 10 minutes. 3. Add lentils, bay leaf, broth, and water and bring to a simmer, skimming any surface foam. 4. Cover and adjust heat to maintain a gentle simmer. Cook until lentils are soft, about 30 minutes. Season lentils with salt and pepper. 5. Stir in squash. Cover and simmer until squash is almost tender but still slightly firm, about 8 minutes. 6. Stir in mustard greens, recover, and remove soup from heat. Let stand until the mustard greens soften and the squash is fully cooked, 5-10 minutes. 7. Remove bay leaf and adjust seasonings. Serve immediately.
Great recipe for hearty leftovers!