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Heat the oil in a large pot and sauté the onion with a pinch of salt for around 4 minutes to soften
Add in the garlic for 1 more minute and then stir through the paprika, cumin, and oregano
Add the lentils, water, and a pinch of salt, cover with a lid, and simmer for 10 minutes
In the meantime, blend the green sauce ingredients (spinach, tofu, nutritional yeast, miso) in a high-speed blender until smooth
Add the green sauce to the pot and heat through for a couple more minutes
Turn off the heat and mix through the herbs, lime juice, salt, and pepper to taste
Mix through the tahini cream, reserving some to drizzle on top
Enjoy with your choice of sides and store leftovers in the fridge for up to 4 days or freeze portions for later. Good with sundried tomato rice or jacket potatoes and broccoli.