Leek, Mushroom & Feta Crumble

Cooking time
Serves2 people
Leek, Mushroom & Feta Crumble

Get into cosy seasonal eating with this savoury autumnal crumble of soft leeks and tender mushrooms, folded with lentils, spinach and a handful of thyme, and topped with toasty breadcrumbs and creamy feta cheese.

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layout 2 comments


  • 3 leeks
  • 200g chestnut mushrooms
  • 1 carrot
  • 2 garlic cloves
  • A handful of thyme, leaves only
  • 1 tsp oil
  • Sea salt
  • Freshly ground pepper
  • 400g tin of green lentils
  • 1 vegetable stock cube
  • 100ml boiling water
  • 50g baby leaf spinach
  • 100g feta
  • 50g breadcrumbs
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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any dirt. Slice the leeks into bite-sized chunks. Slice the chestnut mushrooms. Scrub and finely chop the carrot. Peel the garlic and finely chop. Pick the thyme leaves off their sprigs.
2. Pour 1 tsp oil into a large pan and warm to a medium heat. Slide in the chopped leeks, mushrooms, carrot and garlic into the pan. Scatter in half of the thyme leaves. Add a pinch of salt and pepper and fry for 6-8 mins, stirring occasionally, till slightly softened.
3. Drain and rinse the lentils. Shake dry and add to the pan. Crumble in the stock cube and pour in 100ml boiling water. Warm through for 5 mins. Stir in the spinach leaves, till wilted.
4. Pour the contents of the pan into an ovenproof dish. Crumble half the pack of feta over the top and scatter over the breadcrumbs. Slide the dish into the warm oven and cook for 15-20 mins, till golden and bubbling.
5. Divide the crumble between a couple of warm plates and top with the remaining thyme leaves to serve.
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Happy Amateur


Easy to make and absolutely delicious. Fab for packing iron into a veggie diet. A wonderful comfort food that reheats beautifully.



Followed this recipe to a tee and it was delicious ... A perfect, comfort dish for a cold and wet Monday!