Add soaked and drained lentils to a pot along with 2 cups of water. Over medium heat, bring to a simmer.
Add tomato paste, 1 cup of water, molasses, date syrup, and spices to a blender, and process until smooth. Adjust the salt, keeping in mind you’ll want the BBQ to be salty enough to well season the lentils.
Add the bbq sauce to the lentils (along with the water they are already simmering in), and continue to simmer on medium-low to medium heat for 30-40 minutes, until desired doneness.
Cilantro Lime Crema:
To ensure a really smooth sauce, be sure to use soaked cashews.
Add the cashews, lime juice, water, cilantro and sea salt to a blender, and process for 3-4 minutes, until the mixture is very smooth. Start with 2 tablespoons of water, and add more if desired to thin the consistency.
In a small frying pan, add oil for frying, and heat over medium heat.
In a small bowl, add arrowroot and masa harina, and season well with sea salt.
Completely coat thinly sliced onions in the flour mixture, and then add to the frying pan. Cook each side for about a minute, until the onions become golden brown. If you onions are taking longer or a shorter amount of time, adjust your cooking temperature.
Remove onions from the oil, and place on a plate lined with a paper towel to drain excess oil.
Repeat until all onions are fried.