Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, toss with a tablespoon of olive oil, and roast for about 25-30 minutes until tender and slightly caramelized.
While the pumpkin roasts, heat a large pot over medium heat and add a tablespoon of olive oil. Sauté the diced onion until it becomes translucent and fragrant, about 5 minutes, listening for a gentle sizzle and watching it turn soft and glossy.
Add the minced garlic to the onions and cook for another minute until fragrant, with a slight sizzle and a warm aroma filling the kitchen.
Stir in the ground cumin and cinnamon, cooking for 30 seconds to toast the spices—listen for a quick crackle and note the mixture turning fragrant.
Add the rinsed lentils to the pot, stirring to coat with the spice mixture. Sauté for 1-2 minutes, and then pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the lentils are tender and the stew has thickened slightly, with bubbling sounds and a rich aroma.
Carefully add the roasted pumpkin chunks into the stew and stir gently, allowing the flavors to meld while the dish heats through for another 5 minutes. The mixture should look thick and vibrant with tender pumpkin pieces.
Turn off the heat and squeeze in the freshly pressed lemon juice, stirring to brighten the flavors. Taste and season with a pinch of salt if needed, listening for a slight tang and a balanced flavor profile.
Serve the stew hot, garnished with additional citrus or herbs if desired, with a spoonful of the vibrant, thick mixture ready to enjoy. Listen to the gentle simmer fade as you take your first spoonful.
