Lentil and Vegetable Soup With Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Soup1 1/4 cup dry lentils 8 cups water 4 carrots, peeled and sliced 4 celery stalks, peeled and sliced 1 large onion, peeled and sliced 4 chicken bouillon cubes 1 teaspoon garlic powder 1/4 teaspoon black pepper Dumplings2 tablespoon olive oil 1 egg 1/2 cup skim milk 3/4 cup AP flour 3/4 cup whole wheat flour1 1/2 teaspoons baking powder 1/2 teaspoon EACH salt and sugar
Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with 1 quart of water. Bring the mixture to a boil and allow it to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon, garlic and black pepper. Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils will both be tender. Taste and add salt if you think it needs it.
Now look over the amount of liquid in the pot. Add enough extra water so that everything is covered with liquid. Bring the mixture to a slow simmer, NOT a boil.
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 in the dough until you have scraped the bowl clean. Now put the lid over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. If you peak while the dumplings are cooking then 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.
Serves 5.
Now look over the amount of liquid in the pot. Add enough extra water so that everything is covered with liquid. Bring the mixture to a slow simmer, NOT a boil.
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 in the dough until you have scraped the bowl clean. Now put the lid over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. If you peak while the dumplings are cooking then 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.
Serves 5.
Nutritional Info Amount Per Serving
- Calories: 346.2
- Total Fat: 7.6 g
- Cholesterol: 38.1 mg
- Sodium: 1,117.2 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 17.6 g
- Protein: 18.8 g
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