Peel red onions and cut into wedges. Lay them in the base of a baking tray or ovenproof dish.
Drain the green lentils and pour over the top of the onions.
Place the pork shoulder steaks on top. Season with slat and pepper. Scatter ground cumin evenly over all the ingredients.
Add two tablespoons of water. Cover with tin foil. Place in the oven: temp 180c for 30-35 mins. Remove the tin foil for the last 10 mins to brown up. Garnish with any fresh herbs if desired.