*For vegans use dairy-free soft ‘cheese’ such as Swedish Soft or Tofutti.
For V for Life’s position statement on vegetarianism and veganism, please click here.
Serves: 4
Time to prepare: 10 mins
Time to cook: 40 mins
Dietary requirements: Halal, Kosher, Vegan (with substitutions)
Ingredients
- 30ml/2 tbsp vegetable oil
- 1 medium potato, peeled and very finely cubed
- 450g/1 lb leeks, washed and chopped
- 900ml/1½ pints vegetable stock
- 20g 3/4 oz red lentils
- 250g/9oz soft cheese with garlic and herbs*
- Salt and freshly ground black pepper
To serve:
- 4 slices white bread
- 100g/4oz soft cheese with garlic and herbs*
To garnish:
Instructions
- Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks, cover the pan and leave to sweat for about 5 minutes.
- Add the vegetable stock and the lentils, bring to the boil and cook for 20 minutes.
- Add most of the cream cheese and then blend.
- Season as required then serve with a little blob of cream cheese and a sprinkle of chopped chives.
Serve with crusty bread.
For more great ‘Seasonal and Festive Recipes’, click here.
