• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
• Cut the grilling cheese into slices (3 per person). Place the cheese slices in a small bowl of cold water and leave to soak.
• Drain and rinse the lentils in a sieve.

• Halve the tomatoes and pop them onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat.
• Bake on the top shelf of your oven until the tomatoes are softened, 8-10 mins. Set aside to cool.

• Meanwhile, heat a drizzle of oil in a large pan on medium-high heat.
• Once hot, add the onion and season with salt, pepper and a pinch of sugar.
• Fry until soft and sweet, 8-10 mins.
• Stir in the garlic and cook for 1 more min.

• Add 100ml water (double for 4p) and vegetable stock to the pan.
• Bring to the boil, lower the heat and simmer until reduced by half, 2-3 mins.
• Add the lentils and harissa paste, then bring back to the boil and cook for 2-3 mins.
• Add in the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Cover with a lid and remove from the heat.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, remove the cheese slices from the cold water, pop them on a plate lined with kitchen paper and pat them dry.
• Heat a drizzle of oil in another pan on medium-high heat.
• Once hot, add the grilling cheese and fry until golden, 2-3 mins each side.

• Stir the tomatoes into the lentils.
• Taste and season with salt and pepper if needed.
• Serve the lentils in bowls with cheese on top.