1  onion, chopped
4  garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 teaspoon freshly ground {black pepper}
1/2 teaspoon ground {cumin}
1/2 teaspoon ground {coriander}
1/2 teaspoon turmeric
6 cups vegetable stock
3/4 cup dried red lentils, washed
7 ounces butternut squash, cut in chunks
2  carrots, sliced
1/2 cup corn
1/3 cup peas (fresh or frozen, a heaping cup)
4  scallions, sliced
1  green chile, seeded and sliced
1 tablespoon tamarind/water mixture
1 tablespoon fresh cilantro leaves
 a large handful of baby spinach leaves
 lime wedges for squeezing (optional)

In a blender or food processor, blend the onion, garlic, red pepper flakes, and spices with a little of the stock until you have an onion puree. Transfer to a large saucepan with the remaining vegetable stock and the lentils.

Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Add the butternut squash and carrots and cook for another 15 minutes, then add the remaining ingredients and cook for 5 minutes more. Serve with wedges of lime.