Lentils With Dumplings (Printable)
Tender lentils in a rich vegetable broth, topped with fluffy buttery dumplings for the ultimate cozy meal.
# What You’ll Need:
→ Lentils and Stew
01 - 1 cup dried brown or green lentils, rinsed
02 - 1 medium onion, chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bay leaf
07 - 1 tsp dried thyme
08 - 1 tsp smoked paprika
09 - 1 tbsp tomato paste
10 - 4 cups vegetable broth
11 - 2 tbsp olive oil
12 - Salt and pepper, to taste
→ Dumplings
13 - 1 cup all-purpose flour
14 - 2 tsp baking powder
15 - 1/2 tsp salt
16 - 2 tbsp fresh parsley, chopped (optional)
17 - 2 tbsp cold butter, cubed
18 - 1/2 cup milk (dairy or plant-based)
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
02 - Stir in the minced garlic, tomato paste, smoked paprika, and dried thyme. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
03 - Add the rinsed lentils, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes until the lentils are tender. Season with salt and pepper to taste.
04 - While the stew simmers, combine the flour, baking powder, and salt in a mixing bowl. Cut in the cold cubed butter using a fork or pastry blender until the mixture resembles coarse crumbs. Fold in the chopped parsley if using, then pour in the milk. Stir gently just until the dough comes together; avoid overmixing to keep the dumplings light and tender.
05 - Drop tablespoon-sized portions of dumpling dough directly onto the surface of the simmering stew. Cover the pot with a tight-fitting lid and simmer for an additional 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
06 - Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- The dumplings soak up the smoky broth and turn into little clouds that make the whole dish feel indulgent without much effort.
- It costs almost nothing to make and feeds four people generously, which is a rare trick worth keeping in your back pocket.
- Leftovers taste even better the next day when the flavors have had time to mingle and settle.
02 -
- Resist every urge to lift the lid while the dumplings are steaming, because even a few seconds of lost steam can leave you with dense, gummy dough instead of light, pillowy ones.
- If the stew looks too thick before adding the dumplings, splash in a half cup of water or extra broth, since the dumplings will absorb some liquid as they cook.
03 -
- Tossing the chopped parsley into the dumpling dough at the last second keeps its color bright and its flavor fresh rather than bruised and muddy.
- The single biggest secret to fluffy dumplings is minimal handling of the dough, so treat it gently and stop mixing the moment it holds together.