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Heat the ghee in a small pot. Sauté the onion and garlic until soft and fragrant.
Add the cherry tomatoes and cook them down.
Stir in the rinsed red lentils and baby rice. Let them coat in the ghee for a few seconds.
Pour in the water, then stir in the pumpkin powder and turmeric.
Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the mixture is creamy.
Serve a portion fresh and divide the rest into freezer-safe containers for later.