Lentil pancakes make a perfect vegetarian starter
Pour the lentils into a bowl and cover with very hot water. Set aside for an hour.
In the meantime prepare the chopped onion, garlic, ginger, chilli and herbs
After an hour, drain the lentils and put into the bowl of a food processor along with the vegetable stock, onion, garlic, ginger, chilli, cumin, turmeric and salt. Process for 3 minutes or until well blended and frothy.
Decant the mixture into a mixing bowl and add the yoghurt and chopped herbs. Mix well.
Heat a frying pan with a generous layer of butter or oil. When the butter or oil is very hot, lower the heat to medium-high and drop in enough batter to make a pancake about 10-12 cm. If your pan is very large you can make a few at a time. Keep them warm while you complete the rest in batches.
Fry the pancakes for 2 minutes on each side. You want the underside to be browning before you flip it over.
Serve warm with some yoghurt or chutney or make a relish of your choice.