Lentil, Vegetable and Cheese Scone Cobbler

Serves: 2                  


Time: Approx 45-55 minutes


  • 1 tsp oil

  • 1 onion, peeled and finely chopped

  • 2 garlic, peeled and crushed

  • 2 medium carrots, peeled and cut into small chunks

  • 250g butternut squash, peeled and cut into small chunks

  • 100g sweet potato, cut into small chunks 

  • 1 tin of chopped tomatoes

  • 1.5 tsp dried oregano

  • 1 390g tin of green lentils, rinsed

  • Ground black pepper & salt

For the topping

  • 130g self-raising flour

  • 30g margarine

  • 50g cheddar cheese

  • 5g chives, finely chopped

  • 15g pumpkin seeds

  • 60ml milk


  1. Heat the oil in a saucepan or frying pan.

  2. Add the onion and fry gently for about 5 minutes until soft and translucent.

  3. Add the garlic, carrot, butternut and sweet potato and continue frying gently for a few minutes

  4. Add the tinned tomatoes, then fill the can half-way with cold water. Use the water to get any remaining tomato out of the can, then add to the pan.

  5. Bring to the boil, then reduce the heat to a simmer for about 25 minutes or until the vegetables have softened.

  6. About 15 minutes before the above is ready, pre-heat the oven to 180°C (fan) and prepare the cobbler topping.

  7. Put the flour into a bowl and rub in the margarine.

  8. Grate in the cheese, then mix in the herbs and pumpkin seeds.

  9. Add the milk to the bowl, then mix gently to bring the mixture together.

  10. Separate into 8 small scones.

  11. Stir the lentils into the sauce mix, season with salt and pepper and transfer to a casserole dish.

  12. Top with your scones, then cook in the oven for about 10 minutes or until the cobbler topping is ready.