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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
Stir in the red lentils, before adding a little boiling stock. Bring to the boil
Keep adding the stock a little at a time, only adding more when the stock has been absorbed. Stir regularly so it doesn't stick
Continue for around 15-20 minutes until the lentils are cooked and the stock is absorbed
Heat the oven to 180°C
Add the 100g grated cheese and breadcrumbs. Season with salt and pepper and stir until the cheese has melted and the breadcrumbs have disappeared
Line an oven proof dish with greaseproof paper
Place the mixture in the dish and gently press it down
Sprinkle grated cheese over the top
Bake in the oven for 30 minutes
Leave to cool and firm up a little before lifting the baking paper out of the dish and cutting it into slices