Ingredients:
2 cups lentils, 12 small leeks, 4 cups water, short crust.


Directions:
Put the lentils, water, and leeks, finely shredded, into a covered jar or basin. Bake in a slow oven until done. Put into a greased pie-dish and cover with short crust. (If lentils are very dry, add a little more water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable in season, except spinach or artichokes.