Sauté onion and garlic in oil until fragrant.
Add lentils, chicken spice, cumin, paprika, and salt. Fry and stir well.
Cook pasta according to package instructions, reserve pasta water.
Mix vegan yogurt with lemon juice, salt, mint, and minced garlic.
Melt vegan butter, add tomato paste and paprika. Cook on medium heat.
Gradually add pasta water to create a sauce.
Assemble on plates with pasta, lentil mixture, yogurt sauce, and tomato butter.
