Preheat your oven to 180°C (350°F). Position your oven rack in the middle for best heat distribution.

In a large skillet, heat olive oil over medium heat. Sauté the diced onion and carrot for 4-5 minutes until softened. Stir in minced garlic and cook for another 1-2 minutes.

Sprinkle in the corn flour, mixed herbs, rosemary, and oregano, stirring to combine. Add tomato puree and tamari; mix thoroughly. Incorporate dried lentils, canned chopped tomatoes, and half of the vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

Wash and peel the baking potatoes. Slice them thinly (less than 0.5 cm). Set aside the prepared potatoes.

Transfer the lentil mixture to a large baking dish. Layer the sliced potatoes over the top, slightly overlapping each piece.

Drizzle the top layer of potatoes with olive oil and sprinkle with black pepper and thyme. Cover tightly with aluminum foil.

Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 20 minutes until the potatoes are golden brown.

Let cool slightly before serving. Scoop servings into bowls and enjoy warm.