Red lentil stew with dumplings

Red lentil stew with dumplings.

Red lentil stew with dumplings is our latest recipe and comes from Jane Richardson, a dietitian from Salford Royal. I want to thank Jane for the recipe and also for cooking the dish and sending a photograph of it; it’s really appreciated. Lentils are good source of protein, particularly for non-meat eaters. This recipe freezes well, making it perfect for work day lunches.

NB** If you have been told to follow a low potassium diet, remember to boil your vegetables and discard the water before cooking in this meal.


Serves 4 -6

For the stew

  • 300 g soaked red lentils
  • 1 diced onion.
  • 200g peeled and diced carrot
  • 200g peeled and diced swede
  • 500ml low sodium vegetable stock
  • 2 minced garlic cloves
  • pepper, cumin, coriander and chilli powder to taste
  • vegetable oil for cooking (about a tablespoon)

For the dumplings

  • 100g fresh white bread crumbs
  • 150g plain flour
  • 45ml oil (olive, rapeseed or vegetable are best)
  • 140ml water
  • Teaspoon of mixed herbs
  • Pepper to taste


In a large pan fry the onions and garlic for 5-10 minutes until soft and slightly brown.

Add the carrots and swede, fry for 10 – 15 minutes more, until soft and slightly brown.

Add the lentils and stir until combined with the vegetables.

Add the stock and seasoning. Cook until the stock has been mostly absorbed by the lentils.

Meanwhile make the dumplings.

Put the dry ingredients into a large bowl. Add the oil and water a little at a time whilst mixing with a fork until all of the liquid has been added and a dough is formed.

Shape into 12 small balls.

Add the balls to the top of the stew and cook with the lid on for another 12-15 minutes before serving.


Dumpling recipe adapted from

Lentil stew recipe adapted from

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