Ingredients

• 200 g cooked brown lentils — rinsed and drained if canned
• 3 large eggs — whisked in a bowl
• 120 g plain greek yogurt (2% or higher fat) — plain
• 60 g baby spinach — roughly chopped
• 10 g extra virgin olive oil — for sautéing
• 10 ml lemon juice — fresh if possible optional
• 1 g ground cumin — optional seasoning optional
• 2 g salt — to taste

Instructions

1. In a non-stick pan, warm the olive oil over low-medium heat for about 1 minute.
2. Add the cooked lentils and ground cumin (if using), stir gently, and cook for 3–4 minutes until warmed through and fragrant but not strongly aromatic.
3. Stir in the chopped spinach and cook for 1–2 minutes until just wilted, then reduce heat to low.
4. Pour the whisked eggs evenly over the lentil mixture, stirring slowly and continuously to create soft curds; cook 3–4 minutes until the eggs are just set and creamy, not dry.
5. Remove the pan from heat and gently fold in the Greek yogurt, salt, and lemon juice (if using), stirring until the mixture is smooth and lightly creamy.
6. Taste and adjust salt or lemon, then divide the mixture into two small bowls and serve warm.