Heat 1 tablespoon oil in a large pot over medium-high heat. Add the onions and cook for 3–4 minutes until they begin to sweat. Add the mushrooms and cook for 8–9 minutes until they brown and crisp up around the edges. Season with salt and pepper.

Sprinkle the onion and mushrooms with the curry powder. Add cayenne or crushed red pepper to taste. Cook for 30 seconds over medium heat until fragrant.

Add the lentils to the pot and toss to coat. Add the chickpeas and toss to coat. Season again with salt and pepper.

Add the pumpkin pureée to the pot and stir to combine.

Pour in the water or vegetable stock and bring to a boil. Taste and season with salt, pepper, and brown sugar if using. Reduce heat and simmer, uncovered, for 25–30 minutes or until the lentils are completely tender and the curry has thickened. Stir in the spinach and simmer for 5 minutes until wilted. Taste and season.

Serve the lentil curry with cooked basmati rice and fresh herbs or greens, like cilantro, microgreens, or minced scallions. Enjoy!