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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.
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STEW: In a large pot, saute onions in olive oil.
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Chop carrots, celery and garlic finely in a food processor. Add to the pot and saute for about 1 minute.
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Add cooked lentils, paprika, tomato puree, vegetable stock, chili powder, bay leaf, dry thyme, salt and black pepper. Cook until vegetables are soft.
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Using a teaspoon, drop small amounts of dumpling batter into the stew. Cook for about 5-10 minutes, until dumplings are cooked through.