Rinse the lentils in a sieve and place in
a medium saucepan. Cover with plenty of
water and bring to the boil, then simmer
for about 30 mins until tender, adding salt
to taste 10 mins into cooking time. Drain
thoroughly and keep warm.
Cook the pasta, then drain and return
to the pan. Meanwhile, melt the butter in
a frying pan over a medium heat and add
the onion. Cook until lightly golden, then
add the garlic and cook until fragrant. Stir
the lentils, onion and garlic, lemonzest
and juice, coriander and yogurt
through the cooked pasta.
Finish with plenty of freshly
ground black pepper and
serve on warm plates.