Peel and chop the onion, garlic, ginger as finely as you can.

Rinse and chop up the celery as well.

Add the olive oil to a large heavy bottom pan and place it over a medium flame/heat.

Then add in the chopped onion, ginger, garlic, and celery.

Let this mix sauté for about 10 minutes, stirring a few times so they don't burn.

While this mix is sauteing, add the dry lentils to a large bowl and fill it with enough tap water so the lentils are submerged. Gently, run your hand through the lentils, dislodging ay debris. Drain the water out. Repeat this process until the water drained off is clear (it took me about 5 times).

Add the lentils and water or stock into the pan with the sauteing onions, ginger, garlic, and celery.

Stir in the pumpkin, coriander, turmeric, smoked paprika, and harissa. Make sure all ingredients are mixed well.

Then cover the pan, reduce the flame (gas) or heat (electric) to low and let this simmer for about 15 minutes.

When the 15 minutes are up, remove the lid, turn off the stove, and season the lentils with salt and pepper to taste.

Serve garnished with chopped green onion and/or parsley.