Place coconut oil and spices in a large stock pot. Heat on medium high heat just a minute or so, until spices begin to pop. Add water and lentils, and turn heat to high. Bring to a boil, then reduce heat to low, add butternut squash, and simmer for 5-60 minutes, stirring occasionally. Add water as needed, never allowing the water level to go below the lentils. In last 20 minutes, add salt and ume plum vinegar.

Combine raita ingredients and set aside.

Serve everything together, in a big mushy bowl. I recommend eating with a side of steamed greens or steamed or roasted vegetables, like broccoli.