Serves 4

Ingredients

1 tbsp. coconut oil
1 large onion, halved and sliced
2 large carrots cut into small cubes
2 tbsp. thyme chopped
400g can chopped tomatoes
2 vegetable stock cubes
1000g sweet potatoes, peeled and cut into chunks
450g red lentils
25g coconut oil
100g mature cheddar, grated

Preparation method

1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots, 150ml water and the tomatoes, then add in the stock cubes and simmer for 10 mins. Wash the lentils and add; cook until the carrots still have a bit of bite and the lentils are pulpy.

2. Meanwhile, boil the sweet potatoes for 15 mins, then mash with the coconut oil. Place the lentils in an ovenproof dish and layer the sweet potato on top and; sprinkle the cheese and thyme on top of that and cook in the oven at 190C/170C fan/gas 5. Cook for 20 mins. until golden and hot all the way through.

Serve with mixed vegetables of your choice.

Red lentils are high in protein which will give you a feeling of fullness, are low in calories, help lower cholesterol and balance blood sugar levels.