Lentils With Dumplings (Printable)
Tender lentils and vegetables topped with fluffy dumplings create this hearty, comforting dish ready in one hour.
# 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 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 pepper, to taste
→ Dumplings
13 - 1 cup all-purpose flour
14 - 2 teaspoons baking powder
15 - 1/2 teaspoon salt
16 - 2 tablespoons fresh parsley, chopped (optional)
17 - 2 tablespoons cold butter, cubed
18 - 1/2 cup milk (dairy or plant-based)
# Steps:
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, stirring occasionally, 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 the heat to low and simmer uncovered for 20 minutes, or 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 cutter until the mixture resembles coarse crumbs. Stir 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 the dumpling dough evenly onto the surface of the simmering stew. Cover the pot tightly with a lid and cook 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 the seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- The dumplings steam right on top of the stew, so you get a full meal from a single pot with zero extra dishes.
- It costs next to nothing to make and reheats beautifully the next day for lunch.
- Smoked paprika gives the broth a subtle, cozy depth that makes people ask what your secret is.
02 -
- Resist every urge to lift the lid while the dumplings are steaming, because escaping steam means they will not puff properly and you will end up with sad little discs instead of clouds.
- The stew thickens as it sits, so if you are making it ahead or reheating leftovers, add a splash of broth or water to loosen it back up.
03 -
- Rinse your lentils under cold water and pick through them for tiny stones, because finding a pebble in your stew is a quick way to ruin a lovely evening.
- Cold butter is the entire secret to light dumplings, so do not soften it ahead of time and work quickly once you cut it in.