Rinse and drain lentils. Wash, core and dice pumkin.
Peel onion and garlic and chop finely. Heat 2 tbsp. oil and fry the diced pumpkin. Add half of the onion and garlic and fry briefly. Add lentils, marjoram and about 1.5 l of water. Cover and simmer until the lentils are almost tender.
Wash chili, remove seeds and chop finely. Mix them well with minced meat, the remaining onion and garlic, bread crumbs, egg, 1 tsp. salt and some pepper and knead well.
Form 8 - 12 dumplings and fry them around 10 minutes in 2 tbsp. oil. Cut spring onions into rings and simmer them in the pot with the dumplings, cumin and cinnamon for 10 minutes.
Stir in tomatoes, bring to a boil and season with salt, pepper and cumin.