Mix 1 cup Bresso Leichtgenuss fine herbs, natural yogurt and lemon juice in a bowl until smooth. Season to taste with salt and pepper. Soak gelatin sheets, warm and fold into cream cheese mixture. Chill in the refrigerator. Finely chop the onion and sauté in a little oil together with a sprig of thyme, add the lentils. Deglaze with balsamic vinegar and add vegetable stock. Simmer on low heat for about 20 minutes until they reach the desired firmness to the bite. Arrange balsamic lentils on a plate, form dumplings from the cream cheese mixture with the help of 2 tablespoons and place them on top of the lentils. Garnish with a sprig of fresh thyme.