Lentil and Vegetable Soup With Dumplings Recipe

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Lentil and Vegetable Soup With Dumplings

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Ingredients:

Serving

1 1/4 cups dry lentils
8 cups water
4 carrots, peeled and sliced
3 -4 celery ribs, peeled and sliced
1 large onion, peeled and sliced
4 bouillon cubes or 1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp vegetable oil
1 eggs or 3 tbsp milk
1/2 cup milk
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp sugar

Directions:

Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with the 8 cups water. Bring to a boil and allow to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon or salt, garlic and black pepper Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils wll both be tender. Taste and add salt if necessary.
Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils, it will cause the dumplings to disintegrate instead of cooking up into fluffy, glimmering jewels.
While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with a teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now cover the pot and let it simmer for 20 minutes. Do not peek. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the soup and partly from the steam. The steam is what makes them fluffy, and the broth is what cooks them through. If you peek while the dumplings are cooking, they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.21 Kcal (1981 kJ)
Calories from fat	121.06 Kcal
		% Daily Value*
Total Fat	13.45g	21%
Cholesterol	28.74mg	10%
Sodium	1120.9mg	47%
Potassium	896.45mg	19%
Total Carbs	71.31g	24%
Sugars	5.88g	24%
Dietary Fiber	19.1g	76%
Protein	17.93g	36%
Vitamin C	6.9mg	12%
Vitamin A	0.4mg	14%
Iron	5.9mg	33%
Calcium	283.8mg	28%

Amount Per 100 g
Calories	85.46 Kcal (358 kJ)
Calories from fat	21.86 Kcal
		% Daily Value*
Total Fat	2.43g	21%
Cholesterol	5.19mg	10%
Sodium	202.44mg	47%
Potassium	161.9mg	19%
Total Carbs	12.88g	24%
Sugars	1.06g	24%
Dietary Fiber	3.45g	76%
Protein	3.24g	36%
Vitamin C	1.2mg	12%
Vitamin A	0.1mg	14%
Iron	1.1mg	33%
Calcium	51.3mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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