Curried Lentil Stew and Crrot Dumplings.

By Dawn  

June 22, 2015

Ingredients

1 tablespoon olive oil

2 onion, diced

2 garlic cloves, minced

small piece of ginger, chopped finely

2 sticks celery, chopped finely

4 large carrots, chopped into small pieces

2 cup red lentils

8 cups vegetable stock

1 teaspoon each of cumin, coriander, turmeric + cinnamon

1 heaped teaspoon curry powder

2 handfuls greens, shredded

2 cup S/R flour

1 teaspoon baking powder

2 small carrot, grated

1 tablespoon coriander, chopped

4 tablespoons low fat yoghurt

1 cup water

Directions

1Heat the olive oil over a low heat. add the first 6 ingredients, stirring until softened.

2Add the lentils, Stock, spices + greens, keep on a low heat for 15 minutes. You may need to add more water if it over thickens.

3Whilst the soup is simmering make your dumplings by combining the flour, salt , baking powder. Once combined add the carrot, coriander, yoghurt and water to form a sticky cookie dough mixture. If to sticky add more flour

4Form 6 dumplings by hand or alternatively spoon the mixture directly into the soup. The balls should sit on top without sinking. Cover the pan and simmer for a further 15 minutes. Then serve.

5Tios . use Chick pea flour to make this Gluten free and replace the natural yogurt with soya to make it vegan.

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