• 1 tbsp olive oil
  • 2 large leeks, trimmed, halved lengthways and finely chopped
  • 2 medium potatoes, peeled and cut into bite-size cubes
  • 2 medium carrots, peeled and cut into bite-size cubes
  • 2 large vine tomatoes, chopped
  • 75g red lentils
  • 1 tbsp tomato purée
  • 2 very low-salt vegetable stock cubes

For the dumplings

  • 200g self-raising flour
  • 50g unsalted butter
  • 100g mild cheddar, grated


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in a large saucepan and cook the leeks for 5 minutes until soft.

  2. 2

    Add the potatoes and carrots. Toss with the leeks and cook for a further 1 minute. Stir in the tomatoes, lentils and tomato purée. Make up 1 litre of stock using the stock cubes, then pour in. Simmer for 15 minutes until thickened. Transfer to a 1½ litre ovenproof casserole.

  3. 3

    Place the flour in a bowl and add the butter in small pieces. Use your fingertips to mix them together until you're left with coarse crumbs. Using a fork, stir through half the cheese. Slowly add cold water, a little at a time and mixing in as you go with the fork, until you have a smooth dough.

  4. 4

    Divide the dough into 10 dumplings and place on top of the lentil mixture, leaving a gap between each to allow some space for them to rise and spread. Sprinkle over the remaining cheese and bake for 20-25 minutes until the dumplings are golden.

Nutritional Details

Each serving provides
  • Energy 2818kj 673kcal 34%
  • Fat 30.1g 43%
  • Saturates 16.0g 80%
  • Sugars 11.5g 13%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

74.7g carbohydrate 10.0g fibre 20.8g protein

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