1. Heat 15 ml of olive oil in a large skillet over medium heat 180°C/350°F. Add 250g sliced onions and cook until softened about 5 minutes.

2. Add 3g minced garlic and cook for an additional minute until fragrant.

3. Add 125g diced carrots and cook for 5 minutes or until they begin to soften.

4. Add 250ml vegetable broth 15g dried thyme 6g salt and 3g black pepper. Stir to combine and bring to a simmer.

5. Reduce heat to low 150°C/300°F and let simmer for 10 minutes or until the carrots are tender.

6. Stir in 60ml heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.

7. Add 125g diced tomatoes 25g tomato paste and 15ml balsamic vinegar. Stir to combine and let simmer for an additional 5 minutes.

8. Add 125g sliced halloumi cheese to the skillet and stir to combine. Let cook for 1-2 minutes or until the cheese is melted and the sauce is bubbly.

9. Stir in 125g cooked red lentils and let simmer for an additional 2-3 minutes or until heated through.

10. Serve hot and enjoy.