Heat vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles.
Dredge cheese in seasoned flour, then dip into egg followed by breadcrumbs.
Repeat the egg and breadcrumb coatings two more times to fully encase the cheese.
Fry the cheese in hot oil until crisp and golden.
Drain cheese on kitchen paper and sprinkle with sea salt.
Heat 15ml of vegetable oil in a frying pan and soften the onion and garlic.
Add curry powder and turmeric and fry for one minute.
Stir in lentils and cook for one minute.
Add 200ml stock, bring to a boil, and simmer for 13 minutes until lentils are cooked.
Serve the deep-fried cheese wedges on top of the cooked lentils.