1. Pre heat the oven to 180 degrees. Place the potatoes into an oven dish and cover with ½ a tbsp of olive oil. Sprinkle the smoked paprika, cumin & salt and pepper all over and mix together until all chips are covered. Make sure the chips are all flat and layered evenly. Pop it into the oven for 40 mins, turning each chip over halfway.

2. Whilst the chips are cooking, add the remaining oil into a large pan or wok on a medium to high heat and fry the carrots, celery, onions, garlic, pepper & oregano for 10 mins, stirring occasionally until the veg has softened. Add the tomatoes, vegetable stock, courgettes & thyme and give everything a good mix and cook for a further 5 mins. Reduce the heat, add 200ml of boiling water and the lentils and give everything a good stir. Place the pan lid on preferably and simmer on a low heat, stirring occasionally.

3. Once the chips are cooked, remove from the oven and add to the casserole mixture, stirring altogether and continue to simmer for 15-20 mins. (For a sweeter taste, simmer for 45 mins)

4. Serve between 4 bowls but be careful as this dish will be piping hot!