For the Herby Cashewmilk Yogurt
In a large saucepan, heat olive oil – add onion, garlic, carrot and spices. Toss around for around five-seven minutes until very fragrant – vegetables should be softened but not browned. Add the tomato paste and cook for another minute.
Add the lentils, crushed tomatoes and and coconut milk and bring to a gentle simmer. Cook for around 20-30 minutes, until very soft. Season to taste with salt and pepper.
In a small bowl add Cashewmilk Yogurt, garlic, lime juice, olive oil, cilantro and mint. Whisk until ingredients are fully combined.
Serve lentils over naan bread, with herby Cashewmilk Yogurt and extra herbs.
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