Lentil and mushroom hotpot

Let’s make it.

1. Heat oven to 190°C. Soften onion and carrots in one tablespoon oil for eight minutes, then add mushrooms and cook five minutes.
2. Add lentils, tomato paste, thyme and stock; simmer 10 minutes and transfer to a medium baking dish.
3. Overlap potato slices across the filling and brush with remaining oil. Cover tightly with foil.
4. Bake 30 minutes covered, then uncover and bake 20–25 minutes until potatoes are tender and golden and filling bubbles.

Allergen notes

Check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.