Vegetarian Turkish Pasta with Lentils

Cook the pasta as per package instructions.
Finely chop the onion as well as the garlic clove and sauté in olive oil. Thoroughly rinse and drain your lentils, then add them to the frying pan. Add the tomato paste and paprika and allow it to simmer for a minute or two. Season to taste with salt and pepper.
Press the garlic cloves into the yogurt, add salt and pepper along with your freshly squeezed lemon juice, and whisk until smooth.
In a separate small saucepan, melt butter slowly, add olive oil, and stir in paprika powder. Allow it to simmer briefly on low heat until fully melted and incorporated.
As our final step, let’s assemble: Spread the garlic yogurt evenly over the pasta, followed by the lentil mixture. Then drizzle paprika butter across the top and garnish with halved cherry tomatoes and fresh parsley.