Lentils With Dumplings (Print Version)
# Ingredients:
→ Lentil Base
01 -
4 tablespoons olive oil
02 -
1 cup lentils
03 -
1 onion, diced (or 1 leek)
04 -
3 garlic cloves, minced
05 -
1 large carrot or 2-3 baby carrots, diced
06 -
1 celery stalk, chopped
07 -
1 tablespoon tomato paste
08 -
1 cup thick tomato sauce or 1 can chopped tomatoes
09 -
3 cups water
10 -
2 cups low sodium organic vegetable stock
11 -
Vegetable spice to taste
12 -
Salt and pepper to taste
13 -
1 fresh lemon
→ Dumplings
14 -
1 cup all-purpose flour
15 -
2 teaspoons baking powder
16 -
1/2 teaspoon salt
17 -
2 tablespoons oil (canola, sunflower, olive, or avocado)
18 -
1/2 cup milk
→ Garnish
19 -
Fresh parsley, chopped
20 -
Greek yogurt or sour cream
# Instructions:
01 -
Combine the flour, salt and baking powder in a bowl. Add the oil and milk, then stir to form a wet sticky batter. Be careful not to over-mix.
02 -
Use a tablespoon measure to scoop portions of dough onto parchment paper or a lightly floured plate. Cover and set aside while preparing the lentil stew.
03 -
Heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and cook for 3-4 minutes until translucent. Add the minced garlic and 1/4 teaspoon of vegetable spice, stirring to combine.
04 -
Add a splash of vegetable stock to the pan to prevent burning. Cook the aromatics for 5 minutes to develop flavor. Add the carrots and celery, stirring occasionally.
05 -
Incorporate the dry lentils into the vegetable mixture, stirring to coat them with the flavored oil.
06 -
Pour in the remaining stock and water. Add tomato paste and tomato sauce. Season with salt, pepper, and vegetable spice. Bring to a boil, then reduce to a medium simmer. Cook until lentils and vegetables are almost tender but not completely soft.
07 -
Gently drop the prepared dumplings into the simmering stew. Cover with a tight-fitting lid and cook for 15 minutes without opening.
08 -
Remove the pan from heat and let stand for 2-3 minutes before uncovering. Serve with freshly chopped parsley, a dollop of Greek yogurt or sour cream, freshly ground black pepper, and a squeeze of lemon if desired.
# Notes:
01 -
The dumpling batter should be sticky but not runny. If too wet, add a small amount of flour.
02 -
For properly cooked dumplings, it's essential not to open the lid during the 15-minute cooking time.
03 -
This hearty stew develops even better flavor when made a day ahead and gently reheated.