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Creamy leek and mushroom lentils

Creamy leek and mushroom lentils

with Goats Cheese Ciabatta
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
319 kcal
Protein
: 
13.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

1 sachet(s)

Wholegrain Mustard

1 unit(s)

Ciabatta

½ bunch(es)

Chives

20 grams

Onion Marmalade

150 grams

Chestnut Mushrooms

125 grams

Goat's Cheese

½ sachet(s)

Vegetable Stock Powder

112.5 grams

Creme Fraiche

(Contains: Milk)

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

125 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1334 kJ
Energy (kcal)319 kcal
Fat19 g
of which saturates11.4 g
Carbohydrate23.9 g
of which sugars6 g
Dietary Fibre9.5 g
Protein13.7 g
Salt1.5 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees.

Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways.

Halve the chestnut mushrooms.

Drain and rinse the lentils.

2

Halve the ciabatta (as if you were making a sandwich) and spread the red onion relish on the cut sides.

Cut the goat's cheese into 3 rounds per person.

Place the goat's cheese slices on top of each ciabatta half.

Pop onto a baking tray and bake on the middle shelf of your oven for 10-12 mins.

3

Meanwhile, heat a splash of oil in a large saucepan over medium-high heat. 

When hot, add the mushrooms and cook, stirring frequently, for 3 mins.

Add the leeks and cook until softened, 2-3 mins, adding a splash more oil if needed.

Stir in the vegetable stock powder and the water (see ingredients for amount).

4

Stir in the creme fraiche and bring to a simmer, then stir in the mustard and the lentils.

Stir in and wilt the baby spinach a handful at a time, 2-3 mins. 

Remove from the heat.

5

Finely chop the chives (or snip with scissors if it's easier).

Remove the cheesey ciabattas from the oven and get ready to serve.

6

Taste the lentils and add salt and pepper as necessary.

Share between your bowls.

Cut the ciabatta at an angle so as you have 2 pieces per person and place on top of the lentils.

Finish with a sprinkle of chives and enjoy!

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