Comforting Vegan Hotpot with Lentils and Potatoes (Easy 70-Min Recipe)

Ingredients

• 2 tablespoons olive oil
• 1 white onion, diced
• 2 medium-large carrots, diced
• 2 cloves garlic, minced
• 8.8 ounces dried red lentils
• 1 tablespoon corn starch
• 1 can chopped tomatoes (approximately 14 ounces)
• 1 vegetable stock cube
• 1 2/3 cups water
• 2 tablespoons tomato paste
• 1 tablespoon tamari sauce
• 2 bay leaves
• 1 teaspoon mixed dried herbs
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt
• black pepper
• 2 to 3 large russet potatoes, peeled and sliced thinly
• Olive oil, for drizzling
• Additional black pepper and thyme, for topping