Fill and boil your kettle. Peel and thinly slice the onions. Peel and finely slice the garlic. Pick the rosemary leaves and finely chop them. Halve the cherry tomatoes.

Drain the lentils and rinse them with cold water. Pour 100ml boiling water into a heatproof jug. Crumble in half the stock cube and stir to dissolve.

Pour 1 tsp olive oil into a medium-sized pan and warm it on a medium heat. Add the onions, garlic and rosemary, and season with salt and pepper. Fry for 5-6 mins, stirring occasionally, till soft.

Stir the lentils and stock into the pan. Add the cherry tomatoes. Bring to a simmer, then pop on a lid and cook for 8-10 mins, stirring occasionally, till the tomatoes have softened a little.

Meanwhile, rub the minute steaks with a pinch of salt and pepper and 1 tsp olive oil. Warm a frying pan on a high heat, and when the pan is smoking hot, add the steaks. Cook for 1-2 mins on each side, depending on how well done you'd like them, then pop the steaks on a plate to rest for 2-3 mins.

Stir the baby leaf spinach through the lentils to wilt it. Tip in any resting juices from the steak plate. Taste the lentils and add a little salt or pepper if needed.

Slice the steaks. Divide the lentils between 2 warm plates and top with the steaks to serve.