Preheat oven to 425°. Spread butternut squash (or pumpkin), apple, and onion on a large shallow-rimmed baking sheet. Drizzle with a bit of grapeseed or olive oil and roast for 20 minutes or until just tender.
While vegetables are roasting, add lentils, water, and salt to a large pot. Heat oil in a small pan and stir in tumeric and Sukhi's Dal Complete Spice Mix. Add to lentils and bring to a boil, reduce heat to medium-low and let simmer until lentils are tender, but not mushy, about 20 minutes.
Stir in roasted vegetables, reserving a few bits for garnish. Taste and add more salt, if needed. Top with fresh chopped cilantro and serve warm.
