Add the lentils, water, and soy sauce to a medium saucepan. Bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes, or until lentils are cooked and almost no water remains.
In another saucepan, heat the oil over medium heat. Once hot, add the shallot and garlic and cook for 3-5 minutes, or until fragrant. Add the cayenne pepper, chili, nutritional yeast, and cook for one more minute.
Next, add the cooked lentils, salt, rosemary, and thyme. Stir to combine and cook for 5 more minutes. Taste to adjust seasonings and spiciness to your liking. If the lentils appear too dry, add ¼ cup to ½ cup of water to add more juice.
To serve, spoon some curried pumpkin purée on a plate and top with the spicy lentils. Add cilantro, toasted pine nuts, and sliced red onions for some crunch!
The pumpkin purée and green lentils will keep for up to 3 days in the refrigerator.