Rinse and drain the lentils thoroughly.

Add the lentils, water, diced carrots, cubed pumpkin, thyme sprigs, coconut block, and 2 tablespoons of brown sugar into the Instant Pot. Stir to combine.

Secure the Instant Pot lid and turn the knob to the "Sealing" position.

Select the "Pressure Cook" or "Manual" setting and set the timer for 10-15 minutes on High Pressure.

Once the timer ends, allow the pressure to release naturally for 10 minutes, then carefully turn the knob to the "Venting" position to release any remaining pressure. Open the lid when it is safe to do so.

Follow steps 6-13 below to stew the lentils.

Rinse and drain lentils thoroughly.

In a large pot, add lentils, about 10 cups of water, carrots, pumpkin, thyme, brown sugar, oil, green seasoning, and garlic (omit salt and coconut milk at this stage).

Bring to a boil, then reduce heat to medium and cook for 30-40 minutes until lentils are tender.

Stir in coconut milk and salt, cooking for an additional 10 minutes.

Follow steps 6-13 below to stew the lentils.

Heat 2 tablespoons of oil in a medium, heavy-bottomed pot over medium-high heat.

Add 2 tablespoons of brown sugar and let it caramelize until it bubbles, froths, and darkens slightly.

Stir in the ketchup, green seasoning, and minced garlic, cooking for about 1 minute.

Add the chopped onion, scallions, tomato, hot pepper (to taste), salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and the mixture is fragrant.

Transfer the cooked lentils (along with their liquid) into the pot with the stew base. Add about 2 cups of water or more as needed for your desired consistency.

Stir well and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes.

Stir in the butter and taste the stew. Adjust seasoning with more salt or pepper if necessary.

Serve warm with rice, roti, or other sides of your choice.