Lentils With Dumplings (Print Version)
Savory lentils with aromatics, crowned by tender, fluffy dumplings for a cozy, vegetarian main.
# What You 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 extra virgin olive oil
12 - Kosher 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 herbs (parsley, chives, or thyme)
17 - 2 tablespoons cold unsalted butter, cut into small cubes
18 - 1/2 cup whole milk, cold
# Directions:
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 - 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 to a rolling boil, then reduce the heat to low. Cover and 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 cold milk and stir gently until a soft, slightly sticky dough forms.
05 - Remove and discard the bay leaf from the lentil mixture. Drop heaping tablespoonfuls of dumpling dough evenly over the surface of the simmering stew, spacing them about 1 inch apart.
06 - Cover the pot tightly and cook over low heat for 15 minutes. Do not lift the lid during steaming, as the dumplings need consistent heat and moisture to cook properly.
07 - After 15 minutes, uncover the pot and check that the dumplings are puffed, set, and cooked through. A toothpick inserted into a dumpling should come out clean. Ladle into bowls and serve hot.
# Expert Tips:
01 -
- The dumplings steam right on top of the lentils, so everything cooks in one pot and cleanup is almost nothing.
- It tastes like it simmered all day but honestly comes together with barely any hands on effort.
02 -
- Lifting the lid during dumpling steaming lets all the heat escape and you will end up with gummy raw dough, set a timer and walk away.
- The lentils will continue to absorb liquid as they sit, so if you are reheating leftovers add a splash of broth or water.
03 -
- Rub the butter into the flour with your fingertips rather than a fork, the warmth of your hands creates a better crumb texture for lighter dumplings.
- Let the lentil mixture come back to a gentle simmer before adding the dumpling dough, a still surface will not steam them properly.