Lentils With Dumplings (Printable)
Hearty lentils and vegetables topped with fluffy dumplings for a satisfying comfort meal.
# What You'll Need:
→ Lentil Stew
01 - 1 cup dried brown or green lentils, rinsed
02 - 1 medium onion, diced
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes
07 - 4 cups vegetable broth
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - 2 tablespoons olive oil
12 - Salt and pepper, to taste
13 - 2 tablespoons chopped fresh parsley (optional)
→ Dumplings
14 - 1 cup all-purpose flour
15 - 1 ½ teaspoons baking powder
16 - ½ teaspoon salt
17 - 2 tablespoons unsalted butter, cold and diced
18 - ½ cup milk
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
02 - Stir in the rinsed lentils, diced tomatoes with their juice, vegetable broth, bay leaf, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 25 to 30 minutes until the lentils are tender. Remove and discard the bay leaf.
03 - While the stew simmers, whisk together the flour, baking powder, and salt in a mixing bowl. Add the cold diced butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Stir in the milk until just combined; be careful not to overmix.
04 - Increase the heat so the lentil stew returns to a lively simmer. Drop spoonfuls of dumpling dough, about 1 tablespoon each, onto the surface of the stew to make 8 to 10 dumplings. Cover the pot tightly and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
05 - Taste the stew and adjust the seasoning with salt and pepper as needed. Sprinkle with chopped fresh parsley before serving, if desired.
# Cooking Tips:
01 -
- The dumplings steam directly on top of the stew, so everything cooks in one pot and cleanup is almost nonexistent.
- Smoked paprika gives the lentils a surprising depth that makes people ask what your secret ingredient is.
- It reheats beautifully the next day, and the dumplings somehow get even better after soaking up the broth overnight.
02 -
- Lifting the lid during dumpling cooking time is the single most common way to ruin this recipe, so resist the urge entirely.
- Dried lentils do not need soaking, but rinse them well and pick out any tiny stones or shriveled ones you spot.
03 -
- Rub the dried thyme between your palms directly over the pot to release the essential oils before it hits the liquid.
- The dumpling dough should look shaggy and slightly wet, so if it seems too dry add another tablespoon of milk before dropping it onto the stew.