Lentil Stew with Dumplings is a kind of dish that I cook often, but never thought of it as a “recipe” that I could publish on my blog. It just seemed to ordinary. This week I was planning to cook it again and then it occurred to me that maybe someone would be interested in it after all. Sometimes we need very simple, uncomplicated meals keep us warm and full.
- 4 Tbsp olive oil or sunflower oil
- 2 meidum onions chopped
- 2 large carrots finely chopped
- 1 Tbsp celeriac finely chopped, celery root
- 2-3 cloves garlic minced
- 6 cups cooked lentils
- 2 teaspoons paprika
- 1 1/2 Tbsp tomato puree
- 5 cups vegetable stock or chicken
- chili powder optional
- 1 bay leaf
- 1/2 tsp dry thyme
- salt black pepper to taste
- 2 medium eggs
- 8 Tbsp all-purpose flour
- a pinch of salt
DUMPLINGS: In a small bowl, combine eggs with flour and a pinch of salt. Mix with a fork until there are no more lumps and mixture is smooth. The batter should be very soft, almost liquid, similar to pancake dough. Cover and set aside.
STEW: In a large pot, saute onions in olive oil.
Chop carrots, celery and garlic finely in a food processor. Add to the pot and saute for about 1 minute.
Add cooked lentils, paprika, tomato puree, vegetable stock, chili powder, bay leaf, dry thyme, salt and black pepper. Cook until vegetables are soft.
Using a teaspoon, drop small amounts of dumpling batter into the stew. Cook for about 5-10 minutes, until dumplings are cooked through.