Potato, Leek and Lentil Bake Recipe...

This is my mums concoction, we call it a Monday Bake, because we make it on a Sunday when the oven's on for the Sunday dinner, then heat it up for tea on Monday.

It's one of those concoctions that doesn't really use quantities in the recipe, just eyeball your baking container of choice and guesstimate how much you think will fit in it!  I usually use one sweet potato, 1 large carrot and 2 or 3 medium potatoes.

Ingredients
1 leek
garlic - to taste
potato, sweet potato and carrot
red lentils
2 oxo cubes

1.  Cut the potatoes, sweet potato and carrot into thinnish discs, steam in steamer till just tender.

2. Cut the leek in half, then slice quite thinly (wash if needed), crush the garlic or finely slice, fry in a little oil in a pan until it's wilted down and just starting to caramelise.

3.  Crumble the oxo cubes into a jug, tip the water from steaming the veg in, making about   500ml of stock.

4. Layer up your bake, put in half the leeks, a sprinkling of lentils, half the veg, half the stock, repeat, so you have 2 layers. (don't use all the stock if it's too much, depends on the size of your oven dish!).

5. Put in the oven for about an hour, until the stock's been absorbed and it's nice and golden brown on top. (Mine's a bit burnt...the perils of a new oven..it seems a lot hotter than the one at Mum's house!).

You can eat it straight away, or put it in the fridge and heat it up the next day.

I portion it up, put one portion in a smaller oven dish ready for the next day (it's lovely with garlic bread, which you can make in the oven at the same time as the bake is heating up!), the rest in boxes for the freezer.

Yummy, cheap, easy and warm!

Linking up with Eco Kids Tuesday and Ta-Dah! Tuesday.