Spiced Red Lentil and Squash Stew

While squash roasts, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Rinse lentils in a strainer until water runs clear. Roughly chop spinach

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes. Cook, stirring occasionally, until tender, 4-6 min. Add ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add lentils, broth concentrate, coconut milk and 1 1/4 cups water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 min. (NOTE: If needed, thin mixture out with 1-2 tbsp water.)

While lentils cook, stir together half the cilantro, remaining Cumin-Turmeric Spice Blend and 1 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange flatbread on an unlined baking sheet. Spread spiced oil onto tops of flatbread. Season with salt and pepper. Toast in the top of the oven until golden and crisp, 5-6 min.