Red Lentil Curry with Greens

Name: Red Lentil Curry with Greens
Ingredients: 2 medium white or yellow onions, chopped; 1 large shallot chopped (optional); 1/2 inch piece of ginger, finely chopped (or grated); olive oil; 1 1/2 tablespoons curry powder; 1/4 heaping teaspoons cayenne pepper (more or less as desired); 1/4 heaping teaspoons coriander; 1/4 heaping teaspoons cumin; 1/4 heaping teaspoons cinnamon; 1/4 heaping teaspoons turmeric; 1 tablespoon tomato paste; 1 tablespoon red pepper flakes (more or less as desired); 32 ounces vegetable broth, water, or chicken broth; 28 ounces can of tomatoes, either pureed or, if whole, squeezed and broken down; 14 ounces coconut milk; 2 cups red lentils, checked for stray matter; 2 cups butternut squash, cubed (fresh or frozen); 1 bunch kale, Swiss chard, or escarole, chopped. If using kale or chard, remove the tougher stems. If using chard, chop and reserve the stems separately; cooked rice, for serving (optional); salt and pepper