Heat 1 tbsp olive oil or a little veggie broth over medium heat. Cook yellow onion for about 5 minutes, or until translucent.
Add garlic, 1 tablespoon ginger, and jalapeño. Cook for about 30 seconds, or until fragrant.
Add 1 medium sweet potato, and tomatoes. Cook for 3 minutes, stirring constantly.
Add tomato juice, and 2 cups veggie broth. Simmer for about 15 minutes, or until the sweet potato is tender.
Use an immersion blender, or transfer about 3/4 sauce to a blender, and blend until mostly smooth.
Return to saucepan and add split red lentils, and 2 cups veggie broth. Simmer with the lid on for about 20 minutes, or until the lentils are cooked. Stir frequently and add more veggie broth or water as needed.
Mix in 1/4 cup peanut butter and heat until warmed through while stirring.
Remove from the heat and add 1 tsp mellow miso dissolved in 1 tbsp water, 1 tbsp tamari or soy sauce, and fresh lime juice to taste. Add salt.