Ingredients
Method
- Preheat oven to 180°C (350°F).
- Dice onion and carrots, sauté in olive oil for 4–5 minutes.
- Add minced garlic, cook 1–2 minutes, then stir in corn flour.
- Add lentils, chopped tomatoes, tomato purée, tamari, bay leaves, herbs, and half the stock.
- Simmer 15 minutes, adding more stock as needed.
- Peel and thinly slice potatoes (<0.5 cm).
- See full steps with tips & photos → https://theboatshedcafe.com/vegan-lentil-and-potato-bake/
Notes
- Use a mandoline slicer for evenly thin potato slices.
- Make it ahead: assemble and refrigerate, then bake just before serving.
- For extra flavor, rub a clove of garlic onto the baking dish before adding the lentil mixture.