6-8 pieces of naan bread for serving (this can often be found in the frozen section of your grocery store).
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 Cashewgurt®, garlic, lime juice, olive oil, cilantro and mint. Whisk until ingredients are fully combined.
Serve lentils over naan bread, with herby Cashewgurt® and extra herbs.