Ingredients

• 1 tbsp cooking oil
• 3 onions, chopped
• 4 carrots, chopped
• 600g red lentils 
• 2 garlic cloves, minced
• 1.5l vegetable stock 
• 1 50g cheese, grated
• 2 eggs, beaten 
• Salt and pepper, to season 
• 100g cherry tomatoes, sliced
• 2 tbsp breadcrumbs
  

Methods

1. Preheat the oven to 180°c/fan 160°c/gas 4.

2. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for a few minutes until soft. Add the garlic and cook for a further minute.

3. Add the carrot, lentils, and stock and put a lid on the pan. Bring it to the boil then simmer for about 20 minutes or until all the stock is absorbed. 

4. Add 100g of the cheese and the eggs to the lentil mixture and stir thoroughly. Season well. 

5. Spoon into a shallow ovenproof dish and smooth the top. Top with the tomatoes. 

6. Sprinkle the breadcrumbs and remaining cheese over the top. 

7. Bake until the topping is golden brown and crisp for about 30 minutes.