• In a small pan, cover lentils with about 2 inches of water, and bring to a boil. Simmer 15 -20 minutes until they are soft. Drain the lentils with a wire sieve and discard the cooking water.
• In a large mixing bowl, combine the flour, brown sugar, cinnamon, ground ginger, baking powder, baking soda, and salt and stir to combine the dry ingredients.
• In a food processor, combine the lentils, pumpkin, oil, buttermilk, eggs, fresh ginger, and vanilla, and process until well blended and smooth.
• Add the wet ingredients from the food processor to the bowl of dry ingredients, and stir to combine. Add the walnuts and combine. Spray two standard loaf pans with non-stick cooking spray. Divide the batter evenly between the two greased loaf pans.
• Bake in a preheated oven at 350 degrees, for about 45 minutes, or until a toothpick inserted into the middle comes out dry.

For the Cinnamon Honey Butter

• Combine soft butter, cinnamon, and honey in a stand mixer and beat on high until well combined, and light and fluffy.