Rinse lentils until water runs clear.
In a large saucepan over medium heat add ghee. Add onion and butternut squash, sauté (5 minutes).
Add minced garlic and SugarRoti Lentil Nu Spice. Stir and lower heat.
Stir in lentils and mix until well combined.
Add tomatoes and 4 cups water, stir.
Raise heat, bring to a boil, then reduce heat and simmer. Cook uncovered until lentils and butternut squash are soft, (25-30 minutes). During this process make sure to stir occasionally.
Use a whisk to combine butternut squash and lentils.
Turn off heat and add in coconut milk. Serve with fresh chopped cilantro and top with pomegranate.
