Hearty Lentils Dumplings (Impression)
Veggie-packed lentils bubble away and get topped with soft, puffy dumplings. Comfort in a pot and super filling.
# Liste des ingrédients:
→ Lentil Base
01 -
1 cup lentils
02 -
1 onion, diced (or 1 leek)
03 -
4 tablespoons olive oil
04 -
1 celery stalk, chopped
05 -
1 large carrot or 2-3 baby carrots, diced
06 -
3 garlic cloves, minced
07 -
1 tablespoon tomato paste
08 -
2 cups low sodium organic vegetable stock
09 -
1 cup thick tomato sauce or 1 can chopped tomatoes
10 -
3 cups water
11 -
Vegetable spice to taste
12 -
Salt and pepper to taste
13 -
1 fresh lemon
→ Dumplings
14 -
1 cup all-purpose flour
15 -
1/2 cup milk
16 -
2 teaspoons baking powder
17 -
1/2 teaspoon salt
18 -
2 tablespoons oil (canola, sunflower, olive, or avocado)
→ Garnish
19 -
Greek yogurt or sour cream
20 -
Fresh parsley, chopped
# Étapes de préparation:
01 -
In a mixing bowl, toss together baking powder, salt, and flour. Stir in the milk and oil until a soft dough takes shape. Don't stir too much.
02 -
Scoop dough with a spoon and place portions on a floured plate or parchment paper. Lightly cover and put aside while you work on the stew.
03 -
Warm the olive oil in a big deep pan over medium heat. Toss in the diced onion with a sprinkle of salt and cook for a few minutes, stirring. Add garlic and a bit of vegetable spice, then mix well.
04 -
Pour a splash of stock into the pan to stop any sticking. Let things cook for 5 minutes to bring out the flavors. Add the carrots and celery and stir occasionally.
05 -
Stir the lentils into the veggie blend, letting them soak up all the seasonings.
06 -
Pour the stock and water over the mixture. Then add the tomato sauce and paste. Sprinkle in salt, pepper, and a bit more spice. Bring to a bubbling boil, lower the heat, and simmer until the lentils and veggies are just tender.
07 -
Carefully place the dumplings into the bubbling lentil mixture. Cover the pan tightly with a lid and let them cook undisturbed for 15 minutes.
08 -
Take the stew off the heat and let it sit with the lid on for a few minutes. When ready, dish it up with fresh parsley, a dollop of yogurt or sour cream, cracked pepper, and a squeeze of lemon if that’s your thing.
# Informations complémentaires:
01 -
Your dumpling mix should be soft and sticky—not drippy. If it’s too wet, add a pinch more flour.
02 -
Resist the urge to lift the lid while cooking the dumplings—keeping it closed is key to getting them right.
03 -
This dish tastes amazing the next day, so don’t hesitate to make it in advance and heat it up when needed.