lentils and dumplings

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 302.0
  • Total Fat: 7.8 g
  • Cholesterol: 83.4 mg
  • Sodium: 1,012.4 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 27.6 g

View full nutritional breakdown of lentils and dumplings calories by ingredient
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Submitted by: FLOWERLADY121


Omit or reduce amount of neck bones to lower sodium if desired. Omit or reduce amount of neck bones to lower sodium if desired.
Number of Servings: 8


    1.5 lbs pork neck bones
    1.25 cup lentils
    1 cup chopped carrots
    2 stalks celery chopped
    .5 onion chopped
    1.5 cup flour
    1 egg
    1 cup milk


Stew neck bones in boiling water until meat begins to fall off bones. Remove bones from pot. Separate meat from bones and return meat to pot. Add lentils and chopped vegetables. Add enough water to cover by about one inch and allow to simmer for about an hour until lentils are tender. Bring a separate pot of water to a slow boil. Combine flour, egg and milk . Drop by tablespoon full into boiling water and cook until they float to the top of pan. Transfer cooked dumplings to pot of lentils. Allow to simmer ten minutes and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user FLOWERLADY121.


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