Hearty Lentils Dumplings

Let your pantry staples shine with this cozy lentil soup topped with fluffy dumplings right in the same pot. The dumplings cook by steaming, soaking up all the tasty broth underneath and making your kitchen smell amazing.

I whipped this up during a freezing winter, desperate for some comfort food. The combo of soft lentils and those dumplings hit the spot so well my family begs for it whenever it's icy outside.

Tasty Ingredients

• Lemons: Brightens everything up and brings a little zing, always squeeze in at the end
• Carrots and celery: These classics help build a super tasty broth and bring sweet and savory flavors
• Milk: Makes the dumplings turn out nice and rich in texture
• Vegetable stock: Homemade if you’ve got it—it keeps things fresh and not too salty
• Onion or leek: Starts your flavors off right; provides that tasty base for the stew
• All-purpose flour: Use unbleached if you can—it’ll make your dumplings light and fluffy
• Baking powder: Helps your dumplings puff up and stay soft
• Lentils: Packed with both protein and fiber, so you’ll stay full and feel good
• Fresh garlic cloves: Use fresh for that punchy flavor canned garlic just can’t match
• Olive oil: The base for sautéing your veggies and getting all those hearty flavors going
• Tomato paste: Try to snag a double-concentrated tube for serious depth and umami

Simple How-To Steps

Wrap it up and serve:

Just before spooning into bowls, splash some lemon juice all over, top with parsley, and put sour cream or yogurt on the side if you like. Don’t forget a little cracked pepper to finish!

Let the dumplings puff up:

Keep the lid on and let the pot gently bubble for 15 minutes. Your dumplings will puff up light as clouds. Take the pot off heat and let it hang out, still covered, for a couple more minutes to finish up.

Gently drop in the dumplings:

Gently plop spoonfuls of your dumpling dough onto the soup’s simmering surface. Make sure they’re spaced out so they don’t stick together. Lid goes on right away so the steam can work its magic.

Build up the broth:

Now pour in the rest of the stock and some water, plus salt, pepper, and more veg spices if you love ‘em. Heat things to a calm boil, then turn it down to a simmer. Let it go until your lentils are nearly soft (15–20 mins, type of lentil can change this).

Get the lentils mingling:

Toss the lentils into your veggie base and mix so each one gets coated in all that lovely oil. A quick toast brings out a richer, nuttier taste before you add more liquid.

Sauté your carrots and celery:

Throw in the celery and carrots and let them cook for about 5 minutes, just until they start to soften but haven’t lost their bite. Now your broth will really start to smell great.

Stir up the aromatics:

Now add the minced garlic and veggie seasoning to the soft onions. Stir nonstop for just half a minute so the garlic gets fragrant but doesn’t brown—it’ll taste bitter if it does. Splash in a bit of stock to keep things from burning.

Begin the flavor base:

Pour olive oil into a thick-bottomed pot and heat on medium until shimmery. Chuck in chopped onions or sliced leeks plus a pinch of salt, and cook for a few minutes until they’re soft and see-through. Don’t rush this, you want that mellow sweetness.

Mix up the dumpling dough:

Start by tossing your dry stuff (flour, baking powder, a pinch of salt) in a bowl and mix with a fork. Add milk and oil, stir together until just mixed (don’t overdo it or you’ll get tough dumplings). Use a tablespoon to scoop balls onto parchment, then cover with a towel while you get the soup going.

Lentils really get to be the star here. I learned about mixing dumplings with lentils from a cooking class in France—the teacher said this old-school dish helped families survive the toughest winters. The deep earthy flavor is a perfect match for those pillowy little dumplings.

Storage & Warming Up

Stash leftovers in a sealed container in your fridge—they’ll keep for about 4 days. The stew thickens as it cools since the lentils suck up the liquid. When you want to eat, just add some water or broth as you reheat. Dumplings stay yummy, but they’ll get a bit denser. Warm it all up on low heat on your stove, stirring now and then till hot.

Prep Ahead Hints

You can make the lentil stew up to two days early, don’t drop in the dumplings yet though. The flavor comes together even better after chilling. When it’s time to eat, get the stew nice and hot, whip up fresh dumplings, and pop them in following the steaming steps. You’ll have dinner ready faster, with the best fluffy dumplings.

Seasonal Twist

In spring, toss in fresh peas and asparagus tips during the last few minutes to add a fresh pop. Swap mint in at the end for parsley to keep things bright and herby.

This dish is proof you don’t need fancy ingredients to make something hearty, healthy, and soul-warming—just right when you want some extra comfort in your bowl.

Foire aux questions sur la recette

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

For sure! Use brown, French, or green lentils—they'll work just fine. If you go with red lentils, they'll cook faster and kind of melt in the pot. Black lentils need a few extra minutes to get soft but taste great too. Each swap gives you a new twist in texture and flavor.

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

You’ll know they’re ready when they puff up and aren’t gooey inside anymore. Let them cook with the lid on for about 15 minutes. If you stick a toothpick in the middle and it comes out clean, you’re good to go.

→ Can I make this dish ahead of time?

You can prep the lentil stew in advance, but save the dumplings for later—make them fresh when you serve. Just heat up the lentils, spoon on your dumpling dough, pop the lid on, and finish cooking. That way your dumplings stay fluffy instead of gummy.

→ What can I serve with lentils and dumplings?

This dish is awesome solo, but it’s even better with some crusty bread, a crisp side salad, or roasted veggies. Try scattered parsley, a spoonful of Greek yogurt or sour cream, and a little cracked pepper on top for extra flair.

→ Is this dish suitable for freezing?

You can totally freeze the lentil part, but the dumplings don’t thaw well—they get mushy. If you want to freeze, just stash the lentil stew, and whip up a fresh batch of dumplings right before you eat. The lentils will keep great in the freezer for three months if they’re in a tight container.

→ Can I make this dish vegan?

Absolutely! Grab your favorite non-dairy milk for the dumplings—like oat, soy, or almond (just make sure it’s plain and unsweetened). Double check your veggie broth is vegan and you’re all set.