Heat the oven to gas 3, 160°C, fan 140°C. Gently cook the shallots and garlic in the olive oil in a large, shallow, ovenproof pan or dish, until soft.
Slice half of the mushrooms and cut the remainder in half, add them all to the pan and cook for 5 minutes on a medium heat. Add the paprika, lentils, sprig of thyme and stock and bring to a simmer.
Finely slice the potatoes on a mandolin and neatly arrange on top of the mushrooms adding a good drizzle of olive oil and seasoning. Cover loosely with tin foil and cook in the oven for 30 minutes. Remove the foil and cook for a further 20 minutes until the sliced potatoes are golden in colour.
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