*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.

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:

  • Chopped chives

    Method

    1. 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.
    2. Add the vegetable stock and the lentils, bring to the boil and cook for 20 minutes.
    3. Add most of the cream cheese and then blend.
    4. 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.

    Recipe details

    Serves: 4

    Prep time: 0 hr

    10 mins

    Cook time: 0 hr

    40 mins

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