Curried Leek and Lentil Spread Curried Leek and Lentil Spread

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Tangy goat cheese, curried lentils and sweet leeks make a perfect partnership in this flavourful cheese spread. The log needs time in the fridge to become firm, so it's best made the day before.

  • Prep time 30 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 6 servings



In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 5 minutes. Add curry powder, coriander, salt and pepper; cook, stirring, until fragrant, about 2 minutes.

Stir in lentils and 1/2 cup water; bring to boil. Reduce heat; cover and simmer until lentils are tender and no liquid remains, 10 to 12 minutes. Scrape into bowl; let cool completely, about 30 minutes. Stir in goat cheese and 3 tbsp of the parsley until well combined. Cover and refrigerate until firm, about 1 hour.

Place plastic wrap on work surface; spoon mixture into centre. Wrap and shape mixture into 4- x 2-inch (10 x 5 cm) log, twisting ends of plastic wrap to seal. Refrigerate until firm, about 15 minutes.(Make-ahead: Refrigerate for up to 2 days.)

Unwrap and roll in remaining parsley to coat.

(Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 58 mg
  • Sugars 1 g
  • Protein 4 g
  • Calories 74.0
  • Total fat 4 g
  • Potassium 122 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g


  • Iron 11.0
  • Folate 18.0
  • Calcium 4.0
  • Vitamin A 11.0
  • Vitamin C 15.0
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Appetizers & Snacks

Curried Leek and Lentil Spread