Yield: 8 servings
Ingredients:
- Olive oil, 2 tbsp
- Onion, 2 small
- Garlic, 8 cloves
- Carrots, 4 medium
- Celery stalk, 4
- Brown lentis, 1 cup half-cooked
- Vegetable broth, 1200 ml
- Chopped tomatoes, 300 g
- Fresh parsley, 4 tbsp chopped
- Fresh thyme, 12 sprigs
- Bay leaves, 4
- Smoked paprika powder, 4 tsp
- Oregano, 4 tsp
- Dark chocolate, 4 cubes
- Potatoes, 1000 g
- AP Flour, 400 g
- Cornstarch, 2 tbsp
- Baking powder, 1 tsp
Steps:
- 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.
Notes:
- 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.
References:
