Plant-based Turkish Pasta

• 3/4 cup walnuts 
• 2 cups lukewarm water 
• 3 Tbsps plant-based butter or olive oil 
• 1 onion, 
• 1 tbsp cumin 
• 2 tsps paprika 
• 1/4 chopped 
• 1 14–oz can of lentils, drained and rinsed 
• 1 Tbsp tomato paste
•  2 tsps onion powder 
• 1 tsp grotsp salt 
• 1/4 tsp ground black pepper 
• 8 oz pasta, any shape 
• 1 cup plant-based yogurt (like Silk plain almond yogurt) 
• 2 cloves garlic, minced 
• 1 Tbsp lemon juice
•  1/4 tsp salt 
• 3 Tbsps chopped fresh mint, parsley, or green onion tops (optional) 
• 1/4 tsp paprika, sumac, or za’atar (optional) 

1.  In a bowl, combine walnuts and water. 
2. Refrigerate for at least 4 hours, or up to 24 hours. 
3. Drain well and chop finely.
4. In a large, deep skillet over medium heat, melt butter. 
5. Add onion, lentils, and chopped walnuts. 
6. Sauté until onion starts to soften, about 3 minutes. 
7. Add tomato paste, onion powder, cumin, paprika, salt, and pepper. 
8. Cook, stirring regularly, until onions are tender and tomato paste darkens slightly, 2 to 3 minutes.
9. Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions. 
10. Drain, reserving 1/2 cup of the pasta water.
11. Add pasta to the pan with sauce. 
12. Add pasta water, 1 tablespoon at a time, tossing, until sauce easily coats pasta. 
13. Meanwhile, in a separate bowl, whisk together yogurt, garlic, lemon juice, and salt for the topping.
14. Divide pasta between bowls.
15.  Top with yogurt mixture and sprinkle with mint and paprika, if using.