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

For the gingered tomatoes:

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