If using an instapot, add lentils and just enough water to cover them. Cook for about 10 minutes. 

While the lentils are cooking, add chopped bell pepper and onion to a large stew pot. Let cook on medium, adding water as needed so they do not stick to the pot.

Once the pepper and onion are soft, add pumpkin, butternut squash, and carrot puree as well as the tomato sauce and diced tomatoes to form your base.

Add the vegetable stock, using more or less to get the consistency to your liking. Add salt, ginger, chili powder, black pepper, cumin, smoked paprika, cayenne pepper, garlic cloves, parsley, and hot sauce. Let simmer for about 5 minutes.

 Add the lentils to your pot and stir to combine.

Serve over rice, quinoa, or by itself.