1. Pour olive oil into large nonstick skillet over medium heat. Add carrots; stir occasionally for 2-3 minutes. Add shallots and chicken stock; stir frequently for 5 minutes as carrots cook. Add turkey; break up with spatula into small pieces. Once turkey is partially cooked, stir in curry. When turkey is cooked through, add lentils, butternut squash, and coconut milk; stir well to combine. Stir in pineapple, including juice from can, and salt. Reduce heat to low. Simmer curry mixture, as sauce thickens, while you cook rice. Stir occasionally.
2. Boil 3 cups water in covered saucepan. Once water boils, reduce heat to low and stir in rice. Cover and simmer as rice cooks and all water is absorbed, about 15 minutes. Fluff with fork before spooning into bowls. Spoon curry over rice. Serve hot.