Bean and lentil stew with suet dumplings (vegan)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 316.3
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 590.0 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.9 g

View full nutritional breakdown of Bean and lentil stew with suet dumplings (vegan) calories by ingredient


Introduction

This stew was remarkably easy to make. Allow plenty of time for the lentils to cook. This stew was remarkably easy to make. Allow plenty of time for the lentils to cook.
Number of Servings: 8

Ingredients

    2 medium (2-1/2" dia) Onions, chopped
    5 Leeks, chopped
    3 medium Carrots, chopped
    2 clove Garlic, crush and mince
    1 tbsp Canola Oil
    6 cup (8 fl oz) Water, tap
    2 tsp Vegetable Stock Paste
    1 cup Lentils
    1 Cup Butter Beans, Large
    1 tsp Thyme, ground
    1 tbsp Parsley, dried
    .25 tsp Pepper, black
    .25 tsp Salt

    Dumplings
    200 gram(s) Flour, Self Raising
    100 gram Atora Shredded vegetable Suet
    1 dash Salt
    3 fl oz Water, tap

Tips

Try baking in the oven with the dumplings uncovered. They'll bake up like scones


Directions

Stew
1. Chop all of the vegetables. Best the oil in a large pot. Add the onions and garlic and cook briefly. Add the leeks and carrots and continue to cook another few minutes, stirring frequently. Pour in 6 cups boiling water. Return to a boil.

2. Add in the lentils, plus dried herbs. Bring back to.boil, reduce heat slightly and cover. Allow to boil until the lentils are cooked, about 40 minutes. Stir every few minutes.
Just before adding the dumplings, stir in a tin of butter beans and 2 heaped teaspoons vegetable gravy granules.

Dumplings

3. Combine self raising flour, vegetable suet, and salt in a bowl. Gradually add the water a teaspoon at a time until the mix has all combined to make a thick dough.

4. Divide the dough into 16 equal sized balls.

5. Bring the stew to a full boil if needed. Add the dumplings one at a time, making sure to place each in the stock. Cover and leave to cook for 25-30 minutes. The dumplings will still feel somewhat doughy when cooked.

Serve hot.

Serving Size: 8 x 1 cup serving with 2 dumplings

Number of Servings: 8

Recipe submitted by SparkPeople user NANLTHOMPSON.