Blend the roughly chopped onion, 2 tomatoes, scotch bonnet pepper, ginger with 1/2 cup water and set aside

In a pot, at medium heat, sauté the sliced onions and mushrooms in water till soft

Add the chopped celery and carrot and let that sauté for about five minutes. Add a little bit more water if the pot is getting dried

After the five minutes add the blended mixture and use an additional 1/2 cup water to rinse the blender and get every last bit of the blended mix into the pan

Let the mixture simmer down for 10 minutes with the pot covered. It is going to look a bit liquidy but that's what you are looking for.

Add lentils, spices and 2 cups of water and cook for 10 mins. Keep an eye on this to avoid the bottom burning

While the mixture above is cooking dissolve the peanut butter in 1/2 cup of hot water. Mix in the water slowly to create a creamy peanut mixture and to avoid the peanut butter coagulating

When 10 minutes is up add the peanut butter and an additional 1 cup water to the curry. Peanut butter really absorbs water so the extra water helps

Cover and cook at low till lentils are cooked. This takes about 10-15 mins but make sure to keep an eye on the pot to ensure that the bottom is not burning and also taste for the tenderness of the lentils. if the mixture is way too thick for you, add a little bit more water

Also make sure to taste for salt and adjust to your preference.