Finely dice 1 onion and mince all 3 garlic cloves, keeping 1 minced clove aside for the yogurt sauce.

Heat 1 tbsp cooking oil in a frying pan over medium heat. Sauté the diced onion and 2 minced garlic cloves for 3 to 4 minutes until softened and fragrant.

Add 200 g drained cooked brown lentils, 1 tsp chicken seasoning, 1/2 tsp ground cumin, 1/2 tsp paprika, and salt to taste. Fry while stirring for 4 to 5 minutes until the lentils are hot and lightly browned.

Bring a large pot of salted water to a boil. Cook 200 g short-form pasta according to its package instructions until al dente.

Reserve 120 ml pasta cooking water, then drain the pasta in a colander.

Combine 200 g unsweetened vegan yogurt, lemon juice, 1 minced garlic clove, 1 tsp dried mint, and salt to taste in a mixing bowl. Stir until smooth.

Melt 2 tbsp vegan butter in a small saucepan over medium heat. Add 1 heaped tbsp tomato paste and 1 tsp paprika.

Cook the tomato paste mixture for 1 to 2 minutes, stirring continuously. Gradually stir in up to 120 ml reserved pasta cooking water until a glossy sauce forms.

Divide the cooked pasta between 2 serving plates. Spoon the garlic yogurt over the pasta.

Top each plate with the spiced lentils and drizzle with the tomato butter sauce. Serve immediately.