1 medium carrot, halved lengthwise & thinly sliced
Salt & pepper
1 28-oz can crushed tomatoes
2 cups vegetable stock
1 1/2 cups green lentils
3 garlic cloves, roughly chopped
1 tsp sugar
1/2 tsp crushed red pepper
2 small russet potatoes (about 12 oz)
4 oz chopped kale leaves
1/2 cup chopped dill, plus more for serving
Instructions
Heat a medium Dutch oven or other ovenproof braising pot on medium-high. Add 2 tablespoons olive oil, the onion, celery and carrot; season with salt and pepper, and cook, stirring often, until softened and starting to caramelize, 5 to 6 minutes.
Add crushed tomatoes, stock, lentils, garlic, sugar and crushed red pepper; season well with salt and pepper, and stir to combine. Bring to the boil, then cover, reduce heat to medium and cook, stirring occasionally, for 15 minutes.
Meanwhile, thinly slice the potatoes, toss with olive oil until lightly coated and season with salt and pepper. Heat the oven to 450 degrees.
Uncover the lentils and stir. Stir in the kale and dill, allowing the kale to wilt. Taste and season with more salt and pepper, if needed.
Arrange the sliced potatoes in a slightly overlapping, circular pattern over the lentils until completely covered. Drizzle with more olive oil and season with salt and pepper.
Bake until the potatoes are tender and golden around the edges, about 25 minutes.
