Instructions

1. 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.
2. 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.
3. Meanwhile, thinly slice the potatoes, toss with olive oil until lightly coated and season with salt and pepper. Heat the oven to 450 degrees.
4. 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.
5. 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.
6. Bake until the potatoes are tender and golden around the edges, about 25 minutes.
7. Scatter with more dill and serve.