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Lentil stew with dumplings

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This is another recipe that didn’t come from the Home Front, but is still in its spirit.  The original recipe is here, but I’ve modified it for taste and GF suitability.

For the stew, peel and chop one medium onion, two medium carrots, and one medium parsnip.  In a pressure cooker*, saute veggies lightly in a slug of vegetable oil.  If you have some swede, you can add it in as well, or a stalk or two of celery, chopped.  Chopped leek also works well.  Add in two cloves of chopped garlic once the other vegetables have softened.  Then add 1 1/4 c brown lentils and enough water to cover.  Season with 2 tsp of parsley, 2 tsp of salt, 1 tsp of pepper and two bay leaves.  Bring to a boil and cook until the lentils have softened, about 30 minutes, checking the water level every so often.

In the mean time, mix 1 1/2 c GF flour with 1 1/2 tsp baking powder and generous pinches of salt, pepper, garlic powder and parsley.  I will also add in cooked bacon if I have it, or shred in some dry-cured sausage.  In your measuring jug, measure out a half cup of milk and beat in 2 TBL of oil and one egg.   The egg is vital here, since the GF dumplings will fall apart without it.  Stir the liquids into the flour mixture until thoroughly mixed, then let rest a few minutes.  The dumpling batter should be quite stiff.

Once the lentil stew has cooked, give it a taste to see if the seasoning need to be adjusted.  I always forget to do this, then end up having to adjust around the dumplings, which is tricky.  Make sure that there is enough liquid to just cover the lentils, and add more if necessary.  Bring the stew down to a gentle simmer, and drop the dumpling batter in by 1/4 c full (I use my scoop).  Clamp the lid down and cook the dumplings for twenty minutes without peeking.  If you peek, you release the steam that helps cook the dumplings, and they turn out funny.

After twenty minutes, the stew and dumplings are ready.  Serve the stew up with two dumplings per person.  As a side note, bacon could easily be added to the stew with the vegetables and left out of the dumplings.

*If you don’t have a pressure cooker, then please use a pot with a well-fitting lid.  Otherwise, the dumplings won’t cook properly.


About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

One response »

  1. Pingback: Welcome to Double Dip Monday! « Austerity and Prosperity

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