Prepare the vegetables.
Dice the onions and chop the carrots quite small. Cut the broccoli into florets and peel and chop the pumpkin discarding the seeds.
Cover the base of a pot with oil and place over a medium heat. Add the spices and cook until fragant, 2 minutes, stirring constantly to prevent them sticking.
Add the onions and sauté 3 minutes. Add the carrots, tinned tomatoes and 500ml of water. Bring to boil, cover, reduce heat and let it simmer.
After 10 minutes add the pumpkin cubes and red lentils and simmer for a further 15 minutes or until the pumpkin is soft.
Add the broccoli florets, cover and let simmer for 3-5 minutes longer.
Season to taste.
Serve with brown rice and chopped fresh coriander.