1. Combine lentils, 3 cups water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium, cover, and cook until lentils are tender, 18 to 20 minutes. Drain and cool.

2. Meanwhile, preheat oven to 400 degrees F. Toss together squash, red onion, curry powder, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Roast, until charred and crisp-tender, about 15 minutes or however long is needed.

3. Heat ¼ cup coconut oil in a large skillet over medium-low. Add cashews, and cook, shaking skillet, until sizzling, 7 to 8 minutes. Add mango, cherries, and cranberries, and cook until fruit is puffy and cashews are golden, about 8 minutes. Drain mixture on paper towels, and season with ½ teaspoon salt.

4. Place rice in a large bowl, and use your hands to break up any clumps. Drizzle with remaining ¼ cup olive oil and remaining 1 tablespoon coconut oil; season with 1 teaspoon salt. Toss to combine. Gently fold in cooked lentils, squash, red onion, cashews, fruit, and lemon juice; season with pepper and remaining 1 teaspoon salt. Fold in cilantro and scallions; garnish with fried onions before serving.