Lentil & potato casserole with pumpkin & tomatoes, topped with phyllo crust

Ingredients

• 2 cups lentils
• 6 cups water
• 1 bay leaf
• 1/4 teaspoon turmeric
• 1/4 teaspoon sweet paprika
• 1-2 tablespoon ghee or vegetable oil
• 1 heaping tablespoon dark mustard seeds
• 1 1/2 teaspoon cumin seeds
• 2 medium-large onions
• 2 tablespoons minced ginger
• 6-8 cloves garlic
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoon ground coriander
• 1 1/2 teaspoon turmeric
• 1/4 teaspoon paprika or cayenne pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• salt and pepper to taste
• 4 fist sized potatoes
• 1 14 ounce can of chopped tomatoes
• 1 15 ounce can of pumpkin puree
• 1 tablespoon maple syrup, to taste
• 1 1/2 cups stock
• 5 sheets of phyllo dough
• 2-3 tablespoons melted butter