In a large saucepan, heat a drizzle of olive oil then sauté the onion, garlic, ginger and cumin seeds over medium heat until the onion is soft and translucent, about 5 minutes. Add the ground cumin, ground coriander, smoked paprika and pumpkin. Using a wooden spoon, mix until the pumpkin cubes are coated in the spices. Add the water.
Stir in the Knorr Tomato Base Dry Cook-in-Sauce, then bring to a gentle simmer over medium heat. Continue to simmer until the pumpkin is cooked, about 20 minutes.
Add the drained lentils and stir until heated through. Sprinkle with the extra 1 tsp ground coriander, then leave to cook for 5 minutes. Remove from heat and garnish with a handful of fresh coriander and, if desired, edible flowers. Enjoy with the store bought garlic bread alongside.