In a large pot over medium heat, warm the olive oil. Add the onion and red bell pepper, sprinkle with a small amount of salt and cook for about 3-4 minutes, until onions are soft and translucent. Add the garlic, cinnamon, cumin, coriander, and cayenne pepper. Stir together and cook for about 2 minutes.
Add the vegetable broth and split yellow peas. Bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes.
Add butternut squash and collard greens. stir, then cover and continue to cook for another 15 minutes, until butternut squash is tender. Add coconut milk and cook an additional 5 minutes.
Optional step: use immersion blender or potato masher to lightly mash some of the squash and peas. This will add some thickness to the stew.
Serve over brown rice or cauliflower rice with lime slices on top. The lime juice adds great depth to the flavor.