In a large saucepan over medium-high heat, bring lentils, carrot, onion and water to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 40 minutes or until lentils are tender and liquid is mostly evaporated. Let cool.

Transfer lentil mixture to extra-tall cup. Twist the extractor blade onto the cup to seal. Blend for 40 seconds or until smooth. Set aside.

In the same saucepan (no need to wash it), melt cashew butter over medium-low heat. Add garlic, ginger, and curry powder and cook, stirring, for 3 minutes or until fragrant. Add lentil mixture and cook, stirring, for 5 minutes or until heated through. Remove from heat and stir in lemon juice.

Transfer to a serving bowl and garnish with nutmeg and cilantro. Serve warm or at room temperature.