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Place the onion, carrot and a drizzle of oil into a large non-stick casserole dish that you can use on the hob and in the oven.
Fry on a medium heat for 7 minutes, stirring in the garlic for the last 2 minutes of frying.
Place the potatoes whole in a separate saucepan. Cover in cold salted water and bring to the boil.
When the water is boiling, simmer on a medium heat for 12 minutes. Drain the potatoes and leave to cool.
Heat the oven to 180C.
Stir the lentils into the onions before adding the vegetable stock, tinned tomatoes, soy sauce, salt and pepper.
Bring the lentils to the boil, before simmering (lid off) for 10 minutes.
Turn off the heat and stir in 150ml boiling water.
Cut the potatoes widthways into slices around 1cm thick. Arrange a single layer of the potato slices over the lentils, so they overlap a little.
Sprinkle with cheese and bake in the oven for 35 minutes, or until the potato is tender and the cheese is crisp and golden brown.
Leave to rest for 5 minutes before serving.