Ingredients

• 1 tbsp cooking oil
• 2 chopped onions
• 2 chopped carrots
• 300g red lentils
• 1 minced garlic clove
• 700ml vegetable stock
• 100g grated cheese
• 1 beaten egg
• Salt and pepper, to season
• 100g sliced cherry tomatoes
• 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 medium heat. Add the onions and fry until soft. Add the garlic and cook for an additional minute.

3. Add the carrots, lentils, and stock. Cover the pan with a lid, bring it to a boil, then simmer for about 20 minutes or until all the stock is absorbed.

4. Stir in 75g of the grated cheese and the beaten egg into the lentil mixture, ensuring thorough mixing. Season well.

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

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

7. Bake until the topping is golden brown and crisp, approximately 30 minutes.

8. Keep checking to prevent burning.