• 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


  1. 1

    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.

  2. 2

    Add the potatoes and carrots, toss with the leeks, and cook for a further minute.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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