Yield: 8 servings
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Olive oil, 2 tbsp
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Onion, 2 small
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Garlic, 8 cloves
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Carrots, 4 medium
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Celery stalk, 4
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Brown lentis, 1 cup half-cooked
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Vegetable broth, 1200 ml
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Chopped tomatoes, 300 g
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Fresh parsley, 4 tbsp chopped
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Fresh thyme, 12 sprigs
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Bay leaves, 4
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Smoked paprika powder, 4 tsp
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Oregano, 4 tsp
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Dark chocolate, 4 cubes
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Potatoes, 1000 g
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AP Flour, 400 g
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Cornstarch, 2 tbsp
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Baking powder, 1 tsp
- Peel and cube potatoes and boil in water for dumplings. Halfway through boil, set aside 2/3rd of potatoes for stew.
- Prep onions, carrots, celery, and cloves by chopping for soup.
- After cooling, mash 1/3rd (400g) boiled potatoes in large bowl.
- Add flour, cornstarch, baking powder, some thyme, and salt to potatoes.
- Mix dumpling dough for five minutes into ball. The dough will become drier as worked.
- Roll ~2 tbsp of dumpling dough into balls by hand.
- Bring water to boil. Cook dumping for 7-8 minutes.
- Preheat enamel Dutch oven over medium heat. Add oil, fry onions, then garlic, then celery and carrots. ~8 minutes total.
- Add herbs, dark chocolate, salt, and black pepper. Blend and cook for another ~4 minutes.
- Add broth, lentils, and tomatoes. Stir and bring to boil. Once to boil, add leftover potatoes. Simmer until lentils and potatoes are tender, at least 8 minutes.
- Prepare cornstach slurry and add to desired thickness. Simmer additional 2 minutes.
- Add cooked dumplngs on top, serve.
- Timing lentils and potatoes needs to be just so. Use pre-cooked if timing is difficult.
- Basically any other veggies work in stew.
- Make it spicy.
- Try other seasonings. Add seasonings to dough before kneading.
- Freezes well.
