Red lentil and chickpea dal with butternut squash and toasted pita

• Peel and finely chop enough onion to measure 1 cup [2 cups]. 
• Rinse the lentils.

In a medium [large] sauce pot over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. 

Add the lentils, butternut squash, half the marinara (save the rest for another use), and 1½ cups [3 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally, until the lentils and squash are just tender, 10 to 12 minutes. Meanwhile, prepare the remaining ingredients. 

• Rinse the chickpeas. Measure 1 cup [2 cups]; save the rest for another use.
• Cut the lime into wedges for garnish. 
• Coarsely chop the cilantro for garnish.

To the pot with the dal, add the chickpeas and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, heat the pita breads.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut or tear in half.

Transfer the dal to individual bowls and garnish with the cilantro. Serve with the pita and lime wedges.