Warm the Oven: Set your oven temperature to 375°F (190°C) to begin preheating.

Cook the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and diced carrots, and sauté for about 5 minutes until softened. Incorporate the minced garlic and sauté for an additional minute.

Prepare the Lentil Mixture: Add the dried red lentils to the pan and stir to combine with the vegetables. Sprinkle in the corn flour and stir well to coat everything. Next, add the chopped tomatoes, vegetable stock (prepared by dissolving the stock cube in 400 ml water), tomato puree, tamari sauce, bay leaves, mixed herbs, rosemary, oregano, and a pinch of salt and pepper.

Simmer: Let the mixture simmer for about 15-20 minutes, stirring occasionally, until the lentils are soft and the mixture thickens.

Assemble the Hotpot: Pour the lentil mixture into a large ovenproof dish. Layer the thinly sliced potato discs evenly on top of the lentil mixture, slightly overlapping them.

Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 20-25 minutes, or until the potatoes are golden and crispy on top.

Serve: Remove the hotpot from the oven and allow it to cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy this comforting meal as a main dish.