Ingredients

• Sesame seed oil
• 1 red onion
• 2 garlic cloves
• 1 egg
• Spinach
• Canned green lentils
• Canned chickpeas
• Turmeric
• Cumin
• Curry powder
• 1 tsp crushed ginger
• Salt
• 100ml milk
• 1 lemon
• Fresh coriander
• Chedder cheese

Method

Dice the onion and garlic. Heat a pot over medium heat, add a splash of sesame seed oil, and sauté the onion and garlic until golden and fragrant.

In a small bowl, mix together all the spices with a pinch of salt.

Add the canned lentils and chickpeas to the pot, followed by the spice mix, a teaspoon of crushed ginger, and a generous handful of spinach. Stir well and cook until the spinach has wilted.

In a separate bowl, crack an egg into the milk and whisk until fully combined.

Reduce the heat, then slowly pour the egg-milk mixture into the pot, stirring continuously.

Cook gently on medium heat for 5 minutes, stirring regularly to prevent curdling and ensure a creamy texture.

Serve warm with a drizzle of lemon juice, a sprinkle of fresh coriander, and slices of cheddar cheese.

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