Vegetable Hotpot - cooking recipe

Ingredients

250 g carrots, sliced
1 leek
1 tablespoon flour
2 courgettes, sliced
1 red pepper, sliced
2 teaspoons dried herbs
400 g green lentils, drained and rinsed
400 g butter beans, drained and rinsed
600 g potatoes, peeled and sliced
3 tablespoons vegetable oil
425 ml water

Preparation

preheat oven to gas mark 6.
cook carrots and leek over low heat covered with 2 tablespoons oil for ten minutes, stir in flour and cook for 30 seconds.
stir in water and heat until thickened.
add courgettes, red pepper, hersb, lentils and butterbeans, heat until almost simmering and then pour into a casserole dish.
arrange potatoe slices on the top brush with oil and cook for 20 minutes uncover and cook for another 50 minutes or until golden on top.