Add the butternut, lentils, chickpeas, coconut milk, tomatoes and stock. Simmer for 45 min to 1 hour or until the lentils and butternut is cooked. Stir every 10 - 15 minutes. *I did my recipe in my Instant Pot and put it in the pressure cooker for 15 minutes. When cooked, stir in the coriander leaves and serve with basmati rice.