Cheesy Lentil Bake - Mains Recipe

Ingredients

• 200 ml fresh spinach leaves (preferably young/baby spinach)
• 200 ml red lentils
• 400 ml cottage cheese
• 30 ml fresh parmesan, grated
• 100 ml mature cheddar cheese
• 6 large potatoes (depending on size/shape of your baking dish)
• 45 ml milk
• 2 hard (not crumbly) veggie stock cubes, eg Knorr
• 236 ml water
• 1 salt & pepper to taste
• 1 bay leaf