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
- Wash, halve lengthwise and finely slice the leeks.
- Heat the oil in a hob-to-oven casserole dish, then gently fry the leeks for 5 minutes until soft.
- 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.
- 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.
- Leave to cook for 15 minutes until reduced and thickened.
- Heat oven to 180C.
- 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.
- 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.
- Bake, uncovered, for 30 minutes until the dumplings are cooked.
From My Kitchen 