Cheesy Mexican Lentils | To Try | Umami

Ingredients

• 1 tbsp olive oil
• 1 large onion (grated)
• 1 large carrot (grated)
• 100 g dried red lentils (soaked if needed, see pack directions)
• 2 garlic cloves (minced)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 600 ml vegetable stock
• 400 g chopped tinned tomatoes (ideally finely chopped or crushed)
• Salt and black pepper to taste
• 160 g grated cheddar
• White rice, toasted pitta bread or jacket potatoes