Lentils With Dumplings (Printable)
Savory lentils simmered with aromatics, finished with pillowy herb dumplings for a comforting vegetarian main.
# What You'll Need:
→ Lentils & Base
01 - 1 cup brown or green lentils, rinsed and picked over
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and 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 vegetable broth
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper to taste
→ Dumplings
13 - 1 cup all-purpose flour
14 - 1 teaspoon baking powder
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon dried herb blend (parsley, chives, or thyme)
17 - 2 tablespoons cold unsalted butter, cut into small cubes
18 - 1/2 cup whole milk
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.
02 - Stir in the minced garlic, dried thyme, smoked paprika, and tomato paste. Continue cooking for 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
03 - Add the rinsed lentils and bay leaf to the pot. Pour in the vegetable broth and stir to combine. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the lentils are tender. Season with salt and pepper to taste.
04 - While the lentils simmer, whisk together the flour, baking powder, salt, and dried herbs in a medium mixing bowl. Add the cubed cold butter and cut it in using your fingers or a pastry blender until the mixture resembles coarse crumbs. Pour in the milk and stir gently until a soft, slightly sticky dough forms.
05 - Remove and discard the bay leaf from the lentil mixture. Drop rounded tablespoonfuls of the dumpling dough evenly over the surface of the simmering stew. Cover the pot tightly and steam over low heat for 15 minutes. Resist the urge to lift the lid during this time, as the steam is essential for proper cooking.
06 - Check that the dumplings have puffed up and are cooked through. Ladle the stew into bowls, distributing the dumplings evenly. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
# Expert Hints:
01 -
- The dumplings steam right on top of the lentils, so everything cooks in one pot and cleanup is almost nothing.
- It costs next to nothing to make but eats like a meal you would pay good money for at a cozy bistro.
02 -
- Lifting the lid while the dumplings steam releases the trapped heat and they will collapse into sad dense lumps, so resist every urge to peek.
- Rinse the lentils under cold water and pick through them for small stones because finding one at dinner will ruin the whole mood.
03 -
- Cold butter is non negotiable for the dumplings, so stick it back in the fridge if your kitchen is warm and it starts softening while you work.
- The dough is supposed to be sticky and a little ungainly, so do not add extra flour or you will end up with heavy dense dumplings instead of cloud soft ones.