Lentils and dumplings that have a slight spicy flavor added to the flour to give this dish a bit of 'oomph' Completely satisfying and comforting!
Freedom Day in South Africa is to celebrate the first non-racial election of 1994 but for the majority of South Africa, myself included it holds a far more significant meaning of which there's not only a celebration but a sense of letting go of a lifetime of experiences that is undoubtedly best left behind.
LENTILS WITH DUMPLINGS
This lentils with dumplings is perfect for the weather right now. A slight chill in the air but not yet winter and a bowl of lentils stew with a hint of spicy flavor. Topped with delicious dumplings that add an incredibly satisfying and comforting atmosphere to the dish!
HOW TO MAKE LENTILS WITH DUMPLINGS
The base of this lentil stew is like any or most stews begin - onions and carrots. More like how this Folded Lasagna Recipe started off but without the celery. Let me say that I did add celery to this dish but its not an essential. I had very little left from the lasagna dish and tossed that in as you do to prevent any waste at all.
And there is no order of how you add the veggies, you quite literally just add them in it's a stew my friends not a cake so let's get the veggies in shall we.
- leek (or any onions you prefer)
- carrots
- celery (optional)
- zucchini
- garlic & ginger paste
- water
- African Dream Spice - SMELL & TASTE
- Salt & Pepper - SMELL & TASTE
- Tomato
- Potatoes
- Tomato Paste
- Tomato Herb Paste
- Chickpeas
- Lemon
Lentils - You add the lentils in right after your veggies are all in and simmering on medium heat. Dried lentils work best in this recipe rather than canned lentils based purely on the texture. You can add the dried lentils after a good rinse under the tap or you can soak them first. I have used both methods and the difference in the cooking time is honestly not that much, lentils cook quicker than most pulses so its okay to add them after a rinse without soaking.
POTATOES
Let's quickly touch on the potatoes because you might be saying 'no Miranda not potatoes and dumplings!' so just incase you are:
One small potato was used here (you can use more) and your lentil stew will cook until all the veggies and lentils are properly cooked before you add the dumplings. This means that the potatoes have a good 40 minutes of cooking which means that because they are a starchy carb they 'let off' that starchy element into the stew by which helps the stew to thicken in a sense. This adds tremendous flavor to the dish however, for health reasons mainly blood sugar levels I used one small potato because we do need to watch the imbalance of our starch intake.
If you are concerned about the calories in potatoes let me say that potatoes are more like pasta, it's not the pasta and potatoes you should be worried about its all the fats added to those staples that count for far more calories.
WHEN TO ADD THE DROP DUMPLINGS
Your lentil stew will be cooked by the time you add the dumplings so allow the pot to cook until your lentils and all the veggies are properly cooked.
CAN YOU MAKE THIS RECIPE IN ADVANCE?
Even better you can serve this recipe in more than just one way. I made it without the dumplings the first day and served it as a soup (just add a little water to another pot). You can even slightly smash, pulse or blend all the veggies to make the soup but we preferred this lentil stew as is with whole veggies. Whichever way suits you.
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FREEZING
About three days later, I removed it from the freezer and let it reach it room temperature. Once it was defrosted enough to remove from the container, I left inside the pot that it was going to be rewarmed in until it had completely defrosted. The water from defrosting was enough to start off the reheating process. Don't be in a hurry to add lots of water you lose the taste! Besides you will still need to add more once it has reached a regular temperature and then you can add a little at a time until you're happy with it.
ANOTHER MEAL
Add the dumplings and serve as a different meal alternative.
REASONS TO MAKE IT
- Easy
- Delicious
- Comforting
- Loads of fiber, vegetarian source of protein, low in fat
- Seriously, again, delicious!
HOW TO SERVE THIS LENTILS DISH
In terms of crusty bread or naan there really is no need since there is already carb on carb here with the potatoes and the dumplings! However that's not for me to decide that's your call just as long as you thoroughly enjoy it 🙂 and there's no doubt that you will.
What goes really well is a dollop of yogurt, drizzle of coconut cream, sour cream, lemon zest and grated parmesan. I seriously think I had all 3 in mine, yogurt, zest and parmesan cheese. Serve with fresh parsley and sliced lemon.
MORE COMFORT FOOD RECIPES
- Oven Baked Chicken and Crunchy Rice Casserole
- Veggie Tofu Stir-Fry Recipe
- Mashed Potatoes With Mushrooms
- Chicken Chickpeas and Lentil Curry – Protein Packed
- Chicken Curry From Home
DUMPLINGS
These method of cooking the dumplings is known as drop dumplings because you don't roll or shape the dough with your hands. You quite literally drop the dough spoonful at a time into the stew. It's one of the easiest recipes ever which uses the most basic ingredients.
- Flour
- Baking powder
- Salt
- Water
- Smell and Taste VEGETABLE SPICE with a touch of Smell and Taste AFRICAN DREAM SPICE
Our Smell & Taste Vegetable Spice is the most versatile spice that you can use on anything you want to add flavor to not just vegetables and the African Dream Spice is exactly that with 100 x times added flavor and spicy goodness!
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FULL VIDEO OF THIS AMAZING RECIPE HERE! ENJOY! XOXOX
Lentil Stew With Dumplings
Ingredients
- 1 leek sliced
- 1 carrot cleaned and sliced - 2 is small carrots
- 2 medium sized zucchini sliced
- 1 Tbsp. garlic and ginger paste - you
- 2 ½ cups water - added gradually
- 1 tablespoon SMELL & TASTE - African Spice
- 1 teaspoon SMELL & TASTE - Salt & Pepper
- 400 grams canned tomatoes chopped
- 1 Tbsp. tomato paste
- 1 cup lentils
- tomato and herb mix
- 400 grams chickpeas
- 1 fresh lemon
DROP DUMPLINGS
- 1 cup all purpose flour
- 2 tsps baking powder
- ½ teaspoon salt
- 1 teaspoon SMELL & TASTE - Vegetable Spice
- 2 tbsps. vegetable oil
- 1 cup kettle boiled water
Instructions
- Heat a non stick pan and cook the the leek, carrots, zucchini, garlic & ginger paste, water gradually, Smell & Taste Spices, AFRICAN DREAM SPICE AND SALT & PEPPER BASICS.
- Keep cooking on medium heat and adding water gradually. Add the tomatoes, potatoes, tomato paste, lentils, tomato & herb mix, chickpeas and keep skimming the top off (not compulsory it's a preference)
- Cook on medium heat for about 30 minutes until the potatoes and rest of the veggies and the lentils are properly cooked. If necessary, keep adding water and taste for seasoning as you go until you are happy with the consistency and taste.
Drop Dumplings
- Add the flour, baking powder and salt into a bowl and mix these dry ingredients with a spoon or fork
- In a jug or separate bowl, add the hot water, vegetable oil, and Smell & Taste VEGETABLE SPICE.
- Create a soft dough by gradually adding the liquid into the dry ingredients using a fork to mix. Let the dough mix rest for 15 minutes.
- While the lentils stew is simmering on medium temperature, using 2 spoons, drop the soft dough into the stew and cover the pot with a lid to cook for 15 minutes.
- Turn the heat off and leave the lid on so that the dumplings can steam for another 10 minutes in the pot. Enjoy! Miranda, xoxo
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