Potato Crusted Lentil Hot Pot - might work in a slow cooker

Ingredients

3/4 cup of red lentils
5 medium potatoes
1 tbsp olive oil
2 medium onions
2 medium carrots
3 sticks of celery
3 cloves of garlic
1 tsp curry powder
1  x 400g tin of chopped tomatoes
1 stock cube, crumbled
1 cup of water
2 tbsp tomato puree
2 tbsp chopped parsley
15g butter
1/4 tsp paprika

Method

Boil lentils in smallish pan for 10 mins.  Meanwhile microwave or steam potatoes until soft.  Heat oil in large saucepan and add onions, celery, carrots and garlic and cook gently for around 5 mins until the onions are soft.  Stir in curry powder and cook for a further minute.  Add tomatoes, stock cube, water and puree.  Bring to the boil, reduce heat and simmer for 10 mins. Stir in parsley and lentils.  Spoon into a large casserole dish. 
Slice potatoes and arrange over the lentil mixture. Brush with the melted butter and sprinkle paprika over potatoes and then bake for around 45 mins at 180 C