Chop the onion and sauté in the heated oil. Squeeze in the garlic, toast briefly and finally add the lentils with tomato paste. After 1 minute, add water and add all the other ingredients.

Bring to the boil and then simmer over low heat with the lid on for about 12 minutes. At the end, season to taste with salt and lemon juice, stir in the nut butter and then puree.

Keeps in the refrigerator for a few days. If you don't have nut butter on hand, you can leave it out without replacement.