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Lentil Stew with Dumplings
Servings: 6
Author: Kitchen Nostalgia
  • 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
  1. 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.
  2. STEW: In a large pot, saute onions in olive oil.
  3. Chop carrots, celery and garlic finely in a food processor. Add to the pot and saute for about 1 minute.
  4. Add cooked lentils, paprika, tomato puree, vegetable stock, chili powder, bay leaf, dry thyme, salt and black pepper. Cook until vegetables are soft.
  5. Using a teaspoon, drop small amounts of dumpling batter into the stew. Cook for about 5-10 minutes, until dumplings are cooked through.