- 1 tbsp olive oil
- 2 large leeks (about 300g), trimmed, halved lengthways and finely chopped
- 2 medium potatoes (about 350g), peeled and cut into bite-size cubes
- 2 medium carrots (about 250g), peeled and cut into bite-size cubes
- 2 large vine tomatoes (about 300g), chopped
- 75 g red lentils
- 1 tbsp tomato purée
- 2 very low-salt vegetable stock cubes
For the dumplings:
- 200 g self-raising flour
- 50 g unsalted butter
- 100 g mild Cheddar, grated
Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a large saucepan and cook the leeks for 5 minutes until soft.
Add the potatoes and carrots, toss with the leeks, and cook for a further 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 1.5 litre ovenproof casserole.
To make the dumplings, place the flour in a bowl and add the butter in small pieces. Using your fingertips, mix together until you are left with coarse crumbs. Using a fork, stir through half the cheese then slowly add cold water, a little at a time, mixing in as you go with the fork, until you have a smooth dough.
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.