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Heat a drizzle of oil in a large non-stick saucepan
Add the carrot, and onion. Stir and fry on a medium heat for 5 minutes.
Add the chopped garlic for the final minute
Stir in the red lentils, before adding a little boiling stock. Bring to the boil.
Keep adding the stock a little at a time whilst it's simmering on a medium heat. Only add more when the stock has been absorbed. Stir regularly so it doesn't stick.
It should take around 15 -20 minutes for the lentils to be cooked and the stock absorbed.
Heat the oven to 180C fan
Add the 100g grated cheese and breadcrumbs. Season with salt and pepper and stir until the cheese has melted and the breadcrumbs have disappeared
Place 10 paper cake or muffin cases in a 12 hole baking tray.
Use a spoon or an ice cream scoop to divide the filling between the 10 cases. Gently smooth the filling down and top each one with grated cheese.
Bake in the oven for around 30 minutes
Leave to cool and firm up a little before serving.