Lentils With Dumplings (Print version)
Tender lentils in savory broth with light, fluffy dumplings—comforting vegetarian main, easily adapted for vegan or gluten-free.
# What goes in:
→ Lentil Stew 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 extra virgin olive oil
12 - Kosher salt and freshly ground black pepper, to taste
→ Herb Dumplings
13 - 1 cup all-purpose flour
14 - 1 teaspoon baking powder
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon dried herbs (parsley, chives, or thyme)
17 - 2 tablespoons cold unsalted butter, cut into small cubes
18 - 1/2 cup whole milk
# Cooking steps:
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 are softened and the onion is translucent.
02 - Add the minced garlic, dried thyme, smoked paprika, and tomato paste to the pot. Stir continuously and cook for 2 minutes until fragrant and the tomato paste darkens slightly.
03 - Stir in the rinsed lentils and bay leaf. Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes 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 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 stew. Drop rounded tablespoonfuls of the dumpling dough evenly over the surface of the simmering stew, spacing them about 1 inch apart.
06 - Cover the pot tightly and let the dumplings steam over low heat for 15 minutes. Do not lift the lid during this time, as the steam is essential for proper cooking.
07 - Check the dumplings for doneness by cutting one open; it should be puffed, light, and cooked all the way through. Ladle the stew into bowls with dumplings on top and serve hot.
# Tips from flavorandfeast:
01 -
- This is the kind of meal that makes you forget it is vegetarian because the smoky paprika and tomato paste create a depth that feels almost meaty.
- The dumplings steam right on top of the lentils, so you get an entire comforting meal from a single pot with barely any cleanup.
- It costs next to nothing to make and freezes beautifully, which means you can stock your future self with ready made comfort food.
02 -
- Lifting the lid while the dumplings steam releases the trapped heat and moisture they need to cook through, resulting in gummy, dense dough instead of fluffy ones.
- Overcooking the lentils before adding the dumplings can make the base too thick and the lentils will break down into a paste rather than staying distinct and tender.
03 -
- Rubbing the butter into the flour quickly with cold hands keeps the butter from melting prematurely, which is the single most important step for achieving light dumplings.
- Letting the stew simmer gently rather than at a hard boil prevents the lentils from breaking apart and keeps the broth clear and appetizing.