1. fry 1 onion in some oil. 2. Add 1 can (200g) cooked lentils, drained and rinsed. 3. Stir in 2 tbsp tomato paste, 1 tsp each cumin and paprika, 1/2 tsp chili, and salt to taste. stir fry for a few minutes. 4. Cook 200g short pasta al dente and add to the pan with some pasta water. let it cook for 3-4 more minutes. 5. For the tomato sauce, melt 50g vegan butter or oil, add 2 tbsp tomato paste, roast for 1-2 minutes, and stir in pasta water. 6. For the yogurt sauce, mix 200g vegan yogurt, 2 cloves garlic, salt to taste, and 1 tbsp lemon juice. 7. Serve the pasta with the sauces and optionally some mint.