Melt half the butter in a saucepan and fry the onion over a medium heat, stirring frequently, until golden brown.

Add the lentils and vegetable stock. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 25 - 30 minutes, until the lentils are tender. Drain well.

Melt the remaining butter in a small frying pan (skillet). Add the almonds and pine nuts and fry them over a low heat, stirring frequently, until golden brown. Remove from the heat.

Put the lentils, almonds and pine nuts, with any remaining butter, into a food processor blender. Add the ground coriander, cumin, ginger and fresh coriander (cilantro). Process for about 15 - 20 seconds, until the mixture is smooth. Alternatively, press the lentils through a strainer to puree them and then mix with the finely chopped nuts, spices and herbs.

Season the dip with salt and pepper and garnish with sprigs of fresh coriander (cilantro). Serve with fresh vegetable crudites and bread sticks.