Heat 1/4 teaspoon low fat oil in a pan. Add onion, garlic, peas and carrots. Cook it for 2-3 minutes on medium heat until soften. Add the lentil and stock, bring to the boil and cook for 10 minutes.
Add tomatoes and Sriracha sauce and simmer for 2 minutes until tender. Season to taste and transfer to an ovenproof dish.
Meanwhile cook the sweet potato in large pan of lightly salted boiling water for 10-15 minutes. Drain and mash and season with salt, pepper and dried Parsley. Spread over the lentil mixture and Sprinkle with dried parsley and ground black pepper.
Place in a preheated for 15 minutes or grill for 4-5 minutes in oven. Serve with green vegetables of your choice.