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Heat a drizzle of oil in a large non-stick frying pan.
Add the onion and fry on a medium heat for 5 minutes until soft.
Stir in the spices and tomato puree. Fry for another minute.
Add both pouches of lentils with the tinned tomatoes and stock.
Season with salt and pepper and give it a good stir.
Pop the cherry tomatoes with the back of a wooden spoon and bring to the boil.
Simmer on a medium heat for 7-10 minutes, stirring regularly until the sauce has thickened.
Cover in grated cheese and grill for a few minutes until melted and golden brown. Serve with microwave rice, tomatoes, sweetcorn, Avocado, black beans, soured cream and tortilla chips!