Lentils with Dumplings (Easy One-Pot Comfort Food)
Published April 2021, Updated January 2025
This hearty Lentils with Drop Dumplings recipe is a cozy, one-pot meal perfect for chilly evenings and family dinners. The soft, fluffy drop dumplings soak up every bit of the rich, flavorful lentil stew, while fresh lemon juice and optional cilantro or parsley add a bright, herby finish that’s sure to please.
Soft and fluffy dumplings with airy little pockets that soak up all the flavors!
Why You’ll Love This Recipe
- Cozy, flavorful, one-pot comfort food
- Soft, fluffy dumplings that soak up rich lentil stew
- Hearty vegetarian meal that’s simple and satisfying
- Flexible: skip dumplings for a lighter stew or make it soup
- Simple, wholesome ingredients with no fancy extras
- Bright, fresh flavor from lemon juice, with optional cilantro or parsley for an herb boost
Simple, wholesome ingredients are the foundation of this cozy lentils and dumplings recipe — no fancy extras, just hearty goodness.
Ingredients You’ll Need
(See the full recipe card below for quantities)
- Brown or green lentils (whole)
- Onion (yellow or brown; leeks as a substitute)
- Carrots & celery — classic flavor base
- Olive oil (or neutral oil)
- Garlic cloves, minced
- Tomato paste
- Canned tomatoes (chopped or whole, break them down in the pot)
- Vegetable stock & water
- Salt, black pepper, and vegetable spice (thyme or favorite blend)
- Fresh lemon (juice added at the end for brightness, optional)
- Fresh cilantro or parsley, chopped (optional, for garnish and brightness)
For the Dumplings
- All-purpose flour
- Baking powder
- Salt
- Butter or oil (melted)
- Milk or plant-based milk
Do Lentils Need Soaking?
Not usually. Most store-bought lentils cook quickly without soaking. Older lentil varieties may benefit from rinsing and soaking overnight for quicker cooking and easier digestion.
How to Cook Older Lentils
Rinse thoroughly and soak overnight if possible. Use plenty of water during cooking and simmer longer. This ensures proper cooking and avoids digestive discomfort.
Can I Add Potatoes?
Yes! Add them at the right time depending on lentil type:
- Older lentils: add potatoes after lentils soften to avoid mushiness
- Newer lentils: add potatoes early when adding stock
Cooking Tip: Use Kettle-Boiled Water
Adding boiling water keeps the simmer consistent, helping everything cook evenly. Cold water can stop the simmer and extend cooking time.
How to Make Easy Drop Dumplings
Preparing the drop dumplings is simple and quick!
- Mix dry ingredients (flour, salt, baking powder).
- Add melted butter/oil and milk gradually to form a wet, sticky dough. Don’t overmix.
- Shape dough into small balls using a scoop or hands. Rest on parchment.
- Cover and set aside while cooking the lentil stew.
How to Make the Lentil Stew
Next, simmer the lentil stew until tender
- Sauté onion & garlic: Heat olive oil, cook onions with a pinch of salt until translucent. Add garlic and spices.
- Make soffritto: Add carrots and celery, splash stock or water to prevent burning. Cook until softened.
- Add flavor: Stir in tomato paste and canned tomatoes.
- Add lentils & liquid: Rinse lentils, add them with stock and water, and bring to a simmer.
- Drop dumplings: When lentils are nearly cooked (about 5 minutes to go), add dumplings to the stew.
- Cover & cook: Cook until dumplings puff up and float, about 5 minutes.
How to Tell When Dumplings Are Done
You’ll know the dumplings are ready when they’ve puffed up and float to the top.
They should double in size and float on top. Keep covered a few minutes longer to ensure they’re cooked through.
Variations
- Skip dumplings for a thick stew or thin with extra water for soup
- Blend lightly for creamy texture (optional)
- Add spinach, kale, or fresh herbs for extra flavor and texture
- For an extra burst of fresh flavor, sprinkle chopped cilantro or parsley over the stew just before serving.
Storage Tips
- Cool completely, refrigerate up to 3 days, or freeze up to 3 months
- To reheat, thaw if frozen, then warm gently with a splash of water
- Adjust seasoning after reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Dumplings may soften but reheat gently on the stovetop with a splash of broth to keep flavors fresh.
How to Serve
Serve with crusty bread rolls, naan, a dollop of yogurt or sour cream, drizzle of coconut cream, lemon zest, or sprinkle of parmesan.
FAQ / Tips for Perfect Lentils and Dumplings
Here are a few helpful tips and answers to common questions to make sure your lentils and dumplings turn out perfectly every time. Whether it’s substitutions, storage, or cooking advice, this quick guide has you covered!
1. Can I make this recipe gluten-free?
I haven’t personally tested it with gluten-free flour, but some readers may be able to use a 1:1 gluten-free all-purpose blend. The texture might vary slightly, so if you try it, I’d love to hear how it turns out!
2. Can I freeze the lentils and dumplings?
Yes! The lentils freeze very well, but dumplings are best cooked fresh. You can freeze the lentil base alone and make fresh dumplings when ready to serve.
3. Can I make this recipe ahead of time?
Absolutely — the lentils can be cooked ahead and stored in the fridge for 2–3 days. You can add the dumplings just before serving to keep them light and fluffy.
4. Can I use a different type of lentil?
Yes! Red lentils cook faster and break down into a thicker stew, while green or brown lentils hold their shape better. Adjust cooking time as needed.
5. How do I know when the dumplings are done?
They’re ready when they have puffed up slightly and are firm to the touch on top. A fork inserted gently should come out clean.
More Recipes You May Like
- Crusty Bread Rolls
- Easy No Knead Bread Recipe
- Lentils Rice and Potatoes
- Soffritto Lentils with Tomato
- Soft and Fluffy Naan Bread
- Easy Lentil Soup Recipe
- Chicken Chickpeas Lentil Curry – Protein Packed
- Lentils With Sausage Italian New Year’s Recipe (Cotechino)
⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
Lentils with Dumplings (Easy One-Pot Comfort Food)
Equipment
- Large pot or Dutch oven
- mixing bowl
- Wooden spoon or spatula
- Ice cream scoop (or just your hands)
- Parchment paper (optional, for holding the dumplings)
Ingredients
- 1 cup brown or green lentils rinsed
- 4 tablespoons olive oil
- 1 onion finely chopped (yellow or brown; leeks can substitute)
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 cup canned tomatoes chopped or whole, break down in pot
- 4 cups vegetable stock or water
- 1 teaspoon dried thyme or fresh
- 1 bay leaf
- Salt and pepper to taste
- Squeeze of fresh lemon juice for brightness (optional)
- Fresh cilantro or parsley, chopped (optional, for garnish and brightness)
For the Drop Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter or oil melted
- ½ cup milk or plant-based milk
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until soft and fragrant (about 5 minutes).
- Add garlic and dried thyme; cook for 1 minute until aromatic.
- Stir in tomato paste and canned tomatoes; cook for 2-3 minutes to deepen flavor.
- Add rinsed lentils, bay leaf, vegetable stock, salt, and pepper. Bring to a simmer.
- While the stew simmers, prepare the dumpling dough: In a bowl, mix flour, baking powder, and salt. Stir in melted butter/oil and milk gradually until a wet, sticky dough forms. Do not overmix.
- When lentils are nearly tender (about 20 minutes), drop spoonfuls of dumpling dough onto the stew surface. Cover with a lid and cook for another 5-7 minutes until dumplings have puffed and cooked through.
- Remove from heat, discard bay leaf, and stir in a squeeze of lemon juice if desired. Adjust seasoning to taste.
Notes
FAQ / Tips for Perfect Lentils and Dumplings
Here are a few helpful tips and answers to common questions to make sure your lentils and dumplings turn out perfectly every time. Whether it’s substitutions, storage, or cooking advice, this quick guide has you covered!
1. Can I make this recipe gluten-free?
I haven’t personally tested it with gluten-free flour, but some readers may be able to use a 1:1 gluten-free all-purpose blend. The texture might vary slightly, so if you try it, I’d love to hear how it turns out!
2. Can I freeze the lentils and dumplings?
Yes! The lentils freeze very well, but dumplings are best cooked fresh. You can freeze the lentil base alone and make fresh dumplings when ready to serve.
3. Can I make this recipe ahead of time?
Absolutely — the lentils can be cooked ahead and stored in the fridge for 2–3 days. You can add the dumplings just before serving to keep them light and fluffy.
4. Can I use a different type of lentil?
Yes! Red lentils cook faster and break down into a thicker stew, while green or brown lentils hold their shape better. Adjust cooking time as needed.
5. How do I know when the dumplings are done?
They’re ready when they have puffed up slightly and are firm to the touch on top. A fork inserted gently should come out clean.
Tips & Variations:
- To make vegan: use plant-based butter and milk alternatives.
- Dumplings: if dough is too sticky, chill briefly or flour your hands before shaping.
- Add potatoes with lentils if desired — timing depends on lentil type.
- For a soupier texture, add more water or stock.
- Add greens like spinach or kale near the end for extra nutrition.
- Fresh cilantro or parsley, chopped (optional, for garnish and a fresh, vibrant touch)
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months.
- Reheat gently with a splash of water and adjust seasoning as needed.
- Serve with crusty bread or naan.
- Add a dollop of plain yogurt, sour cream, or coconut cream.
- Garnish with lemon zest or a sprinkle of parmesan if you like.
Nutrition
📌 Pin It Now, Thank Yourself Later
This Lentils with Dumplings stew is cozy, comforting, and super easy. Perfect for family dinners or a meatless night. Pin it for your next cozy meal!
Hey! This recipe looked delicious so I made it tonight, but one problem I had was that you wrote to use canned tomatoes in your photo portion but they were not on the ingredient list and I didn’t have any on hand. The other is that you have lemon on the ingredient list but never say when to use it. I assume I’ll add some zest and juice toward the end.
Hi there! Thank you so much for making the recipe and for your helpful feedback. You’re absolutely right—the canned tomatoes should have been listed in the ingredients (facepalm moment!). They’re added in Step 3 when you stir in the tomato paste to build that rich base flavor. I’ve updated the ingredient list to include them clearly now.
As for the lemon, it’s optional and meant to be added at the very end of cooking—a squeeze of juice for brightness. I realize I didn’t mention that explicitly in the instructions, so I’ve clarified it as well.
I really appreciate you pointing these out! Since I develop, cook, photograph, and write these recipes myself, sometimes little details slip through. Your feedback helps make the recipe better for everyone. Thank you, and happy cooking!
—Miranda
This looks so good! What a great combination of flavors!
Hi Suzanne, thank you we love it! Your recipes are wonderful too❤️
Have you ever had anyone say if the dumplings turned out when using gluten free flour? This looks so good, but was curious about flour substitute. I have celiac disease and can use all purpose flour.
Thank you so much for your question! I haven’t personally tried gluten-free flour with this recipe, but I’ve left a note in the recipe card suggesting a 1:1 gluten-free all-purpose blend as a possible option. Please let me know if you give it a try — I’d love to hear how it goes!