Cook the lentils in boiling water until tender – about 25 minutes – then drain. Peel and finely chop the onion and garlic and add to a small non-stick frying pan with the oil. Stir over medium heat for a few minutes until thoroughly soft. Stir in the curry powder for a minute.
Put the onion mix (with any pan juices) in a blender bowl with the cooked lentils and seasoning, and puree until smooth. Stir in the balsamic vinegar and yogurt. Adjust seasoning as necessary. Transfer to a serving bowl, cover and put in the fridge for a few minutes to chill.
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