1. Let the lentils soak for a couple of hours.
2. Cook the lentils in plenty of water until soft.
3. Chop all the vegetables into squares.
4. Bring to a frying pan over medium heat, with a little olive oil.
5. Add salt to taste, cilantro, tomato paste, coconut milk and water, and mix again.
6. Once everything is soft and boiled, turn off the heat.
7. Put it in the blender and add the cashews, blend well until completely integrated.
8. Transfer it to a bowl and add the curry and the 1/2 cup of lentils that you had reserved; Mix with a spoon until combined.