This dish was enjoyed by the family, even by our 3 year old son! It is an excellent base for more adventurous bakes as ingredients can be added according to your own imagination. Don't forget that meat can be added for extra texture!
1. Fry the chopped onions and garlic in a pan, then add the chopped tomatoes and kidney beans.
2. Stir the dried lentils straight into the tomato mixture. At this point
3. If the mixture is a bit too thick, at this point you can add a cup of water (or a glas of wine) and simmer for around half an hour until the lentils are soft. Add the two cubes of vegetable stock and stir thoroughly. During this time, you can boil the potatoes ready for the topping - either thick slices of potato, or ready for mash.
4. Once the filling is ready, put into a casserole dish or oven dish and top with layers of sliced potato. You can add cheese to the topping if preferred. Bake in the oven at around 180C for around 20-30 minutes until topping is crispy.