Lentil Stew with Herby Dumplings
Bryony's Kitchen
Bryony's Kitchen
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  • 85 g salted butter, cut into small cubes
  • 175 g self
  • 1-2 tbsp flat leaf parsley, chopped
  • 2 cloves garlic, finely chopped
  • 2 sticks celery, roughly chopped
  • 2 carrots, peeled and cut into half moons
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 1 tsp smoked paprika
  • 300 g puy lentils
  • 500 ml vegetable stock
  • 1 tsp caster sugar
  • 1-2 tbsp flat leaf parsley, chopped
  • 2. Heat a glug of olive oil in a large pan. Finely chop one of the onions, then add to the pan. After a couple of minutes add the garlic, celery and carrots, and cook gently for about 8 minutes, until softened.
  • 3. Stir in the spices and cook for a further minute, then add the lentils and stock along with an extra



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