Butternet squash (or sweet potato, yam or carrot) "dal" 

Dal is Indian lentil soup. This recipie is "dal" because although 
this is Indian "inspired" it isn't traditional in it's ingredients 
(wrong kind of oil + wrong kind of vegetables + wrong kind of lentils 
+ spice shortcuts). That doesn't mean it's bad, unless you are one 
of those little old Indian ladies I know. It actually makes it easier 
to make as you can get the ingredients in a regular grocery store. 

1 TBS canola oil
1 medium onion, diced
2 cups diced butternut squash, sweet potatoes, yams or carrots (or combination of all of these)
2 cloves garlic, pressed
1 tsp turmeric
1 tsp ground cumin
1 tsp ground corriander
1/4 tsp ground black pepper or to taste
1-2 ground red chiles (or 1/2 tsp paprika if you don't want it spicy)
1 cup brown or red lentils
4 cups water
salt to taste
garam masala for garnish (optional, see notes)

Saute onion and garlic in a saucepan over medium-high heat for 6 minutes. 
Reduce heat to medium-low. Stir in all the spices and cook for another 
minute. Add the water and lentils and cook for 15 minutes. Add the squash, 
sweet potatoes, yams, or carrots (or all) and cook for about 20 minutes. 
Add salt to taste and cook for another 10 minutes or so until the vegetables 
are tender.

If you wish, garnish with a pinch of garam masala. This is an indian spice 
blend (literally it translates to "warm spices") and there are hundreds of 
variations. You can buy it at the store or make it yourself.