Curried Lentil Stew and Crrot Dumplings.

AuthorDawn
00DifficultyBeginner

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Yields1 Serving

 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

1

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

2
3
4
5

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

6
7
8
9

Whilst 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

10
11
12
13

Form 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.

14
15
16
17

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

Category

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

1

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

2
3
4
5

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

6
7
8
9

Whilst 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

10
11
12
13

Form 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.

14
15
16
17

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

Curried Lentil Stew and Crrot Dumplings.