Chop the parsley and lemon balm, except for a few leaves, cut the chives into rolls, press the garlic through a press, stir the whole thing with the yogurt, season with salt, season with pepper. Bring the vegetable stock and water to a boil, simmer the lentils at low temperature with the lid on for 20 minutes.
Stir from time to time. Dice onion, sauté in butter with curry, 2/3 of sesame seeds and lemon peel. Finely grind the lentils. Add hot spice mixture. Serve the puree garnished with the remaining sesame seeds and lemon balm leaves. Serve with the yogurt dip and lamb chops.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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