Butternut Red Lentil Dal with Gingered Tomatoes

For the dal:

• 2 tablespoons extra virgin olive oil
• 2 teaspoons mustard seeds black or yellow
• 1 teaspoon cumin seed
• 4 medium cloves garlic finely minced
• 1 ½ tablespoons finely grated fresh ginger
• 1 tablespoon garam masala
• 1 ½ teaspoon ground coriander
• 1 large sweet yellow onion coarsely chopped
• 1 large yellow bell pepper coarsely chopped
• 1½ cups diced butternut squash (I used pre-cut purchased butternut squash to make things easy)
• 14.5 ounces fire-roasted diced tomatoes 1 can
• 3-4 cups low sodium vegetable broth you could also use low sodium chicken broth
• 13.5 ounces light coconut milk I I've used both light and full fat coconut milk with delicious results
• 1 ½ cups dried red lentils
• 1 large bay leaf (or 2 medium)
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt
• fresh cilantro mint, basil leaves, for serving
• Lime wedges for serving

For the gingered tomatoes:

• 1 ½ tablespoons extra virgin olive oil
• 1 teaspoon finely grated fresh ginger
• 1 medium clove garlic finely minced
• 1 teaspoon mustard seeds
• 1 ½ cups Cherry or grape tomatoes
• ½ teaspoon kosher salt