East Indian Lentil Spread

Cook the lentils in the water for 30 minutes. Drain and save any cooking liquid.

Place in a blender jar. Add the yogurt and whiz in blender until smooth. You may need some of the cooking liquid to keep the mixture moving in the jar.

Heat the oil in a frying pan big enough for the pureed lentils. Saute the onions in the hot pan for 2 minutes.

Add the garlic and curry powder and continue cooking until the onions are soft. Stir in the lentils, currants, and chutney and heat through.

Serve in a bowl with the nuts scattered on top. Try this with toasted pita wedges or as a sandwich spread.