Lentils with leeks + dumplings

This is yum. Simple ingredients, ready in an hour from start to finish and can be scaled up or down – I think it’s the meal I made the most over winter last year. And it’s got dumplings 🙂 Serves 4 easily.

Ingredients

Casserole:

2 tbsp olive oil

2 large leeks

2 medium potatoes

2 medium carrots

2 handfuls cherry toms

Or

2 large tomatoes

150g red lentils

2 tbsp tomato puree

1 ltr veg stock

Dumplings:

300g self raising flour

150g veg suet

200g cheddar cheese

Method

  1. Wash, halve lengthwise and finely slice the leeks.
  2. Heat the oil in a hob-to-oven casserole dish, then gently fry the leeks for 5 minutes until soft.
  3. In the mean time, cut the potatoes into bite-sized chunks, and carrots into 2cm thick rounds, and throw them all in. Give it a good stir.
  4. Tip in the lentils, tomatoes, tomato puree and stir again, then pour in the veg stock and plenty of black pepper. Add salt depending on the saltiness of your stock.
  5. Leave to cook for 15 minutes until reduced and thickened.
  6. Heat oven to 180C.
  7. While that happens, put the flour, veg suet and half of the cheese in a bowl, season, mix well, then pour in 150ml cold water and mix until well combined.
  8. Using your hands, roll small handfuls of the dumpling mix into balls and place them on top of the lentil/leek mix, then sprinkle over the remaining cheese.
  9. Bake, uncovered, for 30 minutes until the dumplings are cooked.

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