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2 T ghee* (or olive oil)
½ cup red onion, small dice
2 cloves garlic, minced
1 T fresh ginger, minced
1 tsp. turmeric
1 cup red lentils, soaked for one hour
3 cups butternut squash, cubed
3 cups water

Melt the ghee in a large pan.
Sautee the red onion in the ghee for about a minute, and then add the garlic and ginger. Do not let them turn brown, but allow them to soften a bit.
Add the turmeric and stir.
Next, add in the red lentils, stir, and pour in the water.
Once the water comes to a boil, add in the butternut squash.
Let the lentils and butternut squash simmer for about 30-40 minutes, and then season well with salt.

*Ghee is a clarified butter common in Ethiopian (and Indian) cooking. It is sold in most supermarkets, and definitely in organic food stores.