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In a non-stick frying pan, heat a drizzle of oil over medium heat. Add the sliced onion and sauté for about 5 minutes until it becomes soft. Stir in the chopped garlic and cook for an additional minute.
Preheat your oven to 190°C (410°F) or Gas mark 6.
In a mixing bowl, combine the sautéed onion and garlic with the drained lentils, mixed herbs, grated carrot, breadcrumbs, 200 ml of vegetable stock, and grated cheese. Season the mixture generously with salt and pepper.
Using a wooden spoon, mix the breadcrumbs and stock into the other ingredients until everything is well combined and you achieve a dry, sticky consistency.
Transfer the mixture into a lined baking dish that is 23 cm across. Press the filling down firmly with the back of a spoon, ensuring it is packed tightly and level, reaching all the edges.
Sprinkle some extra grated cheese on top of the mixture.
Bake in the preheated oven for 35 to 40 minutes, or until the cheese is golden brown and starting to crisp.
Once baked, allow the dish to cool and firm up for about 15 minutes. Carefully lift it out using the edges of the baking paper and slice it into portions.