Heat the vegetable oil in a Dutch pot over medium heat.

Add the garlic, onion, geera, celery, chive, thyme, pimento peppers, and chadon beni. Sauté for about 2 minutes, until fragrant.

Add the soaked and drained lentils along with a little salt. Cook for about 5 minutes, stirring regularly, until you notice a few of the lentils beginning to split.

Add the coconut milk, water, pumpkin, sugar, black pepper, cracked whole cloves, and all-purpose seasoning. Stir to combine.

Reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the lentils are tender. Stir occasionally and add more water as needed if the lentils become too thick before they are fully cooked.

Taste and adjust the salt and other seasonings as needed. Serve hot.