Hearty Lentils With Dumplings

This rustic lentil soup with drop dumplings transforms humble pantry staples into a comforting meal that fills the kitchen with irresistible aromas. The fluffy dumplings steam right in the pot, soaking up the rich flavors of the hearty lentil stew beneath them.

I first made this recipe during a particularly cold winter when comfort food was essential. The combination of the tender lentils with the pillowy dumplings became an instant hit in my household, now requested whenever the temperature drops below freezing.

Ingredients

• Olive oil: Provides the foundation for developing deep flavors when sautéing the vegetables
• Lentils: Offer protein and fiber making this dish satisfying and nutritious
• Onion or leek: Creates the aromatic base that gives the stew its depth
• Fresh garlic cloves: Add essential flavor compounds that canned versions simply cannot match
• Carrots and celery: Form the traditional mirepoix that flavors the broth naturally
• Tomato paste: Concentrates umami richness, look for double concentrated in a tube for best flavor
• Vegetable stock: Use homemade if possible for cleaner flavor without excess sodium
• Lemons: Fresh acidity balances the earthiness of the lentils, always add at the end
• All-purpose flour: Creates light fluffy dumplings, choose unbleached for better flavor
• Baking powder: Provides the lift that makes dumplings airy and tender
• Milk: Adds richness and helps create the proper dumpling texture

Step-by-Step Instructions

Prepare the dumpling batter:

First combine dry ingredients (flour, baking powder, and salt) in a medium bowl with a fork to distribute the leavening evenly. Add the oil and milk and stir just until combined. The batter should be sticky and thick but not overworked which would develop gluten and make tough dumplings. Portion the dough using a tablespoon onto parchment paper and set aside covered with a clean kitchen towel.

Create the flavor base:

Heat olive oil in a large heavy bottomed pot over medium heat until it shimmers. Add diced onions or sliced leeks with a pinch of salt and cook for 3 to 4 minutes until they begin to soften and become translucent. This slow cooking releases their natural sweetness without browning them.

Build the aromatics:

Add minced garlic and vegetable spice to the softened onions and stir constantly for about 30 seconds until fragrant. The garlic should not brown as this creates bitterness. Pour in a splash of vegetable stock to stop the cooking process and prevent scorching while creating a flavorful base.

Develop the soffritto:

Add the diced carrots and celery to the pot and cook for an additional 5 minutes until they begin to soften. This classic combination forms the foundation of flavor for the entire dish. The vegetables should maintain some texture so avoid overcooking at this stage.

Incorporate the lentils:

Add the dry lentils to the pot and stir to coat them in the aromatic oil mixture. This brief toasting enhances their nutty flavor before adding the liquid. Ensure all lentils are coated in the flavorful oil.

Create the broth:

Pour in the remaining vegetable stock and water and season with salt, pepper, and additional vegetable spice. Bring the mixture to a gentle boil then reduce to a simmer. Cook until the lentils are almost tender but still have a slight bite, approximately 15 to 20 minutes depending on the type of lentils used.

Add the dumplings:

Gently drop spoonfuls of the prepared dumpling batter onto the simmering surface of the stew, ensuring they do not touch. Immediately cover the pot with a tight-fitting lid to trap the steam which will cook the dumplings. Do not peek or remove the lid during cooking as this releases the essential steam.

Steam the dumplings:

Allow the covered pot to simmer on medium low heat for exactly 15 minutes. The dumplings will expand and become light and fluffy as they cook through. After the cooking time, remove the pot from heat and let it rest covered for an additional 2 to 3 minutes to finish cooking.

Finish and serve:

Squeeze fresh lemon juice over the stew just before serving to brighten all the flavors. Garnish with freshly chopped parsley and offer Greek yogurt or sour cream on the side for added creaminess. Finish with freshly cracked black pepper for a subtle heat.

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The humble lentil is truly the star of this dish. I discovered the magic of pairing lentils with dumplings during a cooking class in France where the instructor explained that this peasant dish has sustained generations through harsh winters. The earthy depth of lentils creates the perfect backdrop for the cloud like dumplings to shine.

Storage And Reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. The stew will thicken considerably as it cools as the lentils continue to absorb liquid. When reheating, add a splash of water or broth to thin the consistency. The dumplings will remain delicious but will become more dense after refrigeration. For best results, warm gently on the stovetop over medium low heat, stirring occasionally until heated through.

Making Ahead Tips

The lentil base can be prepared up to two days in advance and refrigerated without the dumplings. This actually improves the flavor as the ingredients have time to meld. When ready to serve, reheat the stew until simmering then prepare fresh dumplings and add them to the hot soup following the steaming instructions. This approach gives you the convenience of make-ahead preparation with the perfect texture of freshly made dumplings.

Seasonal Variations

Spring: Add fresh peas and asparagus tips during the last 5 minutes of cooking for a brighter seasonal version. Finish with fresh mint instead of parsley.

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This recipe showcases the magic of simple ingredients transforming into a nourishing and satisfying meal, perfect for chilly days or anytime you need a warm bowl of comfort.

Frequently Asked Questions

→ Can I use different types of lentils for this dish?

Yes, you can substitute green, brown, or French lentils interchangeably in this dish. Red lentils will work but cook much faster and create a softer texture. Black lentils can also be used but may require slightly longer cooking time. Each variety offers a different texture and subtle flavor variation.

→ How do I know when the dumplings are fully cooked?

The dumplings are fully cooked when they've puffed up and are no longer doughy in the center. After cooking covered for 15 minutes, they should be light and fluffy. You can insert a toothpick into the center of a dumpling - it should come out clean when they're done.

→ Can I make this dish ahead of time?

You can prepare the lentil base ahead of time, but it's best to make the dumplings fresh just before serving. If needed, reheat the lentil stew until simmering, then add the freshly prepared dumpling batter and continue with the covered cooking method. This ensures the dumplings maintain their fluffy texture.

→ What can I serve with lentils and dumplings?

This dish works well as a complete meal on its own, but you can serve it with a simple green salad, crusty bread for dipping, or a side of roasted vegetables. For serving, consider the suggested toppings of fresh parsley, Greek yogurt or sour cream, and freshly ground black pepper.

→ Is this dish suitable for freezing?

The lentil portion freezes excellently, but dumplings generally don't freeze well as they can become soggy when thawed. If planning to freeze, consider making only the lentil base and adding fresh dumplings when reheating and serving. Freeze the lentils in airtight containers for up to 3 months.

→ Can I make this dish vegan?

Yes, this dish is easily adaptable for a vegan diet. Simply substitute the milk in the dumplings with your preferred plant-based milk (unsweetened almond, soy, or oat milk work well). Ensure all other ingredients like the vegetable stock are also vegan-friendly.