Lentils with Dumplings (Printable)
Tender lentils simmered in savory broth topped with light, fluffy herb dumplings.
# What You’ll Need:
→ Lentil Stew Base
01 - 1 cup (200 g) brown or green lentils, rinsed
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 bay leaf
07 - 1 teaspoon dried thyme
08 - 1 teaspoon smoked paprika
09 - 1 tablespoon tomato paste
10 - 4 cups (1 liter) vegetable broth
11 - 2 tablespoons olive oil
12 - Salt and pepper to taste
→ Herb Dumplings
13 - 1 cup (125 g) all-purpose flour
14 - 1 teaspoon baking powder
15 - 1/2 teaspoon salt
16 - 1/2 teaspoon dried herbs (parsley, chives, or thyme)
17 - 2 tablespoons cold unsalted butter, cubed
18 - 1/2 cup (120 ml) milk
# How-To Steps:
01 - Heat olive oil over medium heat in a large pot. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened and fragrant.
02 - Add minced garlic, dried thyme, smoked paprika, and tomato paste to the pot. Stir and cook for 2 minutes until the spices are fragrant and the tomato paste darkens slightly.
03 - Stir in the rinsed lentils and bay leaf. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender. Season with salt and pepper to taste.
04 - While the lentils cook, combine flour, baking powder, salt, and dried herbs in a mixing bowl. Add the cubed cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Stir in the milk until a soft, slightly sticky dough forms.
05 - Remove and discard the bay leaf from the lentil mixture. Drop heaping tablespoonfuls of dumpling dough evenly over the surface of the simmering stew.
06 - Cover the pot tightly and let the dumplings steam over low heat for 15 minutes. Do not lift the lid during steaming to ensure proper cooking.
07 - Check that the dumplings are puffed and cooked through. Ladle into bowls and serve hot, garnished with fresh parsley and a squeeze of lemon if desired.
# Expert Advice:
01 -
- It is the kind of meal that makes you close your eyes on the first bite and wonder why you ever bother with anything complicated.
- The dumplings steam right on top of the lentils, so you get an entire comforting dinner from a single pot with almost no extra effort.
02 -
- Lifting the lid during the steaming step lets all the precious heat escape and your dumplings will end up dense and gummy instead of light.
- Rinsing the lentils removes debris and excess starch that can make the broth cloudy and thick.
03 -
- Cut the butter into small cubes and pop it back in the fridge while you gather the rest of the ingredients so it stays as cold as possible when you rub it in.
- Do not overwork the dumpling dough because a few streaks of butter left visible are exactly what make them tender and flaky.