Potato and Cheese Lentil Casserole

Directions

1. 1
   Preheat your oven to 220°C.Slice the unpeeled potato into very thin slices.Line a tray with baking paper and lay out the potato slices, brush with vegetable oil, and season with salt and pepper. Roast for 20-25 minutes.Meanwhile, heat vegetable oil in a skillet over medium-high heat.
2. 2
   Add chopped onion and saute.Once the onion starts browning, add the chopped leek, garlic, and carrots and saute until the vegetables start to soften.Season with rosemary and thyme.Stir in tomato paste and cook for 2 minutes.
3. 3
   Add Dijon mustard, lentils, water, and vegetable stock powder. Bring to a simmer.
4. 4
   Transfer the contents of the pan to a casserole dish.Arrange the roasted potato slices over the top to cover.
5. 5
   Sprinkle the shredded cheese evenly over the potatoes.
6. 6
   Place the casserole dish in the oven and bake until the cheese is crispy (10-12 minutes).