Mixed Vegetable & Lentil Stew with Herby Dumplings
This week’s recipe is a real winter warmer, delicious stew and dumplings. It’s a true favourite of mine, and something I really look forward to cooking when the temperature drops. This recipe, like my last can be adapted depending on what vegetables you have in the house or what your favourites are. You can also add more/less beans and pulses if desired. This serves between 4/5 adults. Happy Meat Free Monday, and enjoy!
Servings Prep Time
4people 10minutes
Cook Time
1hour
Servings Prep Time
4people 10minutes
Cook Time
1hour
Ingredients
For the Dumplings
Instructions
  1. Preheat oven to gas 4/180c/350F
  2. Prep all vegetables, peel (optional) and roughly chop into medium-large sized chunks
  3. Make up stock using boiling water and stock cubes.
  4. In a large, oven safe pan, fry off onion, garlic and herbs in a little oil for a few minutes.
  5. Add stock and vegetables to pan, cover and leave for around 10 minutes to simmer.
  6. Give it a good stir add the lentils and sweet corn and transfer to the oven and cook for a further 20 minutes.
  7. In this time make your dumplings by mixing all the dried ingredients together and addling small amounts of water, bit by bit. You want just enough to make a sticky dough, be careful not to add too much water. Remove pan from the oven and give stew a really good stir; make sure nothing is stick to the bottom. In lightly floured hands roll the dumpling mix into golf ball size portions (these will expand) and place on the top of the stew. It’s up to you if you want to cover and have soft doughy dumplings or leave the lid off for crispy brown dumplings. I like them soft personally.
  8. Put back in the oven for a further 20-30 minutes or until dumplings are cooked though.