Place lentils in saucepan and add 5 cups/1.25 L water; simmer until tender, about 25 minutes. Discarding cooking liquid, drain.

Seed dried hot peppers; grind to fine powder and mix with equal amount water to make paste. Mix curry powder with 2 tbsp/30 mL water to make paste. Set aside.

In small bowl of food processor, pulse together shallots, garlic and ginger until in paste.

In large skillet or saucepan, heat oil over medium-low heat; fry shallot mixture until light golden, 6 to 7 minutes. Stir in chili paste. Fry, stirring, until oil just begins to separate, 4 to 5 minutes.

Add curry paste; fry, stirring, until very fragrant, about 1 minute. Stir in green hot peppers and onion; fry for 1 minute. Stir in tomatoes, salt and 1-1/2 cups/375 mL water, and bring to boil.

Stir in cauliflower and squash; simmer over medium heat, covered, until vegetables are tender-crisp, 10 to 12 minutes. Stir in lentils; reduce heat to medium-low and simmer, covered and stirring often, until vegetables are tender, about 8 minutes.

Stir in lemon juice. Transfer to serving dish and top with coriander.

Makes 6 to 8 servings.