Lentils with Dumplings (Easy One-Pot Comfort Food)
Published April 2021, Updated January, 2025
This Lentils with Dumplings recipe is an easy one-pot meal that’s warm, hearty, and perfect for the whole family. Whether you’re going meatless or want a cozy vegetarian stew with fluffy dumplings, this versatile recipe has you covered.
Soft and fluffy dumplings with airy little pockets that soak up all the flavors!
Why You’ll Love This Recipe
- Cozy, flavorful, and made in just one pot — the definition of comfort food
- Soft, fluffy dumplings soak up the rich lentil stew
- A hearty vegetarian meal that’s satisfying and simple to make
- Flexible: skip the dumplings for a lighter stew or soup version
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 and details)
- Lentils: Whole brown lentils are ideal.
- Onion: Yellow or brown onions work well; leeks can be used as a substitute.
- Carrots & Celery: Classic base veggies for flavor.
- Olive Oil: Use quality olive oil, or substitute with a neutral oil of your choice.
- Garlic: Fresh cloves, minced.
- Tomato Paste: Adds richness and umami.
- Canned Tomatoes or Passata: Use chopped or whole tomatoes; break them down in the pot.
- Vegetable Stock & Water: A mix ensures flavor and proper texture.
- Salt, Black Pepper, and Vegetable Spice: Keep it simple or use a full-flavored veggie spice blend.
- Fresh Lemon: For serving and balance.
Do Lentils Need Soaking?
Not necessarily. Modern store-bought lentils usually don’t need soaking. However, older varieties may require rinsing and overnight soaking for quicker cooking and easier digestion. If your lentils are still firm after 20–25 minutes of cooking, you’re likely using an older variety.
Tip: Soak older lentils overnight or cook them with extra water for a longer period.
How To Cook The Old Type Of Lentils
Rinse them well before cooking and then you have use quite a lot of water to get them properly cooked over a longer period than the new lentils. Or soak them overnight to cut down on the cooking time. Not following these two steps can intefere with your digestion because the lentils were not properly cooked through before serving.
Can I Add Potatoes?
Yes — just time it right:
With older lentils: Add potatoes later, once lentils have softened slightly, to avoid them breaking down completely.
With newer lentils: Add diced potatoes early when adding stock.
🔥 Cooking Tip: Use Kettle-Boiled Water
Adding boiling water instead of cold maintains a consistent simmer, helping everything cook evenly. Cold water can interrupt the cooking process and increase cooking time.
How Can I Tell When The Lentils Are Cooked
Don’t stick to any recipe, even this one, use it as a guideline because it would depend on the type of lentils, your stove and even the liquid that you add. Some water is hard and it’s rough on the lentils that’s why I prefer having kettle boiled water on hand.
What Does Using Kettle Boiled Do?
Because every time you add cold water, have you noticed the simmer stops? Then it has to start all over again coming up to a boil which can hinder the food all being cooked through at the same time. It keeps the heat constant and food the cooks through at the same time.
How to Make Easy Drop Dumplings
- Mix the dry ingredients: In a mixing bowl, add the flour, salt, and baking powder. Use a spatula to mix the dry ingredients together.
- Add liquid: Pour in the liquid gradually, and as you pour, keep pulling the flour in to make a wet, sticky dough. Mix just enough to combine the ingredients — no overmixing!
- Form the dumplings: Use a small ice cream scoop to shape the dough into uniform drop balls. Alternatively, you can use your hands to gently form the dough into small balls. Place them on parchment paper to rest while you cook the stew.
- Rest: Cover and set aside while you cook the lentil stew.
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How to Make the Lentil Stew
- Sauté Onion & Garlic: Heat olive oil in a large pot. On medium-high heat, sauté onions with a pinch of salt until translucent, then add garlic and vegetable spice.
2. Make a Soffritto: Add carrots and celery. Pour in a splash of stock (or water) to prevent burning. Cook until softened but not mushy.
Add Flavor: Stir in tomato paste and canned tomatoes.
Add Lentils & Liquid: Add rinsed lentils and gradually pour in water and stock. Let it simmer, tasting occasionally.
Drop the Dumplings: When lentils and veggies are nearly cooked (about 5 minutes to go), scoop and drop spoonfuls of dough into the stew.
Cover and Cook: Keep the lid on and cook the dumplings until they’ve doubled in size — about 5 minutes more.
How to Tell When Dumplings Are Done
They’ll puff up and float to the top, doubling in size. Cook covered for a few extra minutes to ensure they’re done all the way through.
Variations
- Without Dumplings: Serve the lentils as a thick stew or dilute with extra water for a soup.
- Blended Soup: Lightly pulse or blend for a creamy consistency (optional).
- Add Spinach, Kale, or Chopped Herbs for more texture and flavor.
Storage Tips
Cool completely before storing. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat:
- Let thaw at room temp if frozen.
- Gently reheat in a pot with a splash of water to loosen the consistency.
- Taste and adjust seasoning if needed.
How to Serve
This stew is hearty on its own, but it’s also great with:
- Crusty bread or naan
- A dollop of plain yogurt or sour cream
- A drizzle of coconut cream
- Lemon zest or a sprinkle of parmesan
Related Recipes
- 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)
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Lentils With Dumplings (Drop Dumplings and Lentil Stew)
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
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (or fresh) our favourite spice
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable stock (or water)
- 1 bay leaf
- salt and pepper to taste
- squeeze of lemon juice, for brightness (optional)
- 1 fresh lemon
For The Drop Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 2 tablespoons butter or oil (melted)
- 1/2 cup milk or plant-based milk
Instructions
- Make the soffritto. Heat olive oil and gently cook the onions, carrots, and celery until soft and fragrant.
- Add lentils and season. Stir in lentils, tomato paste, herbs, and seasoning. Cook briefly.
- Pour in liquid. Add stock or water and bring to a simmer.
- Make the dumpling dough. Mix flour, baking powder, salt, and milk (or your chosen fat).
- Shape the dumplings. Use a small scoop or your hands to form soft dough balls. Rest on parchment.
- Simmer everything together. Drop dumplings onto the stew, cover, and simmer until puffed and cooked through.
Notes
- To make it vegan: Use olive oil, sunflower oil, or any plant-based butter alternative in place of butter, and swap dairy milk for oat, soy, or almond milk.
- Dumpling tip: If the dough is too sticky, chill it briefly or lightly flour your hands before scooping.
-
Ingredient swaps:
- Onion: Use leeks, shallots, or green onions — just increase the quantity to roughly equal one whole onion.
- Tomato paste: Passata can work in a pinch, though the flavor may be milder.
- Optional flavor boost: Add bay leaf, thyme, or a pinch of smoked paprika to deepen the lentil flavor.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Dumplings will soften but still taste great.
