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Lentil Soup + Wholemeal Butter Dumplings


It is a little misleading to call this soup. With the dumplings it makes a very tasty main meal for two. Maybe it would be more accurate to call it Lentil Stew but we know it as Lentil Soup.

For the main dish.....
1 and a half medium sized carrots
1 and a half sticks of celery
1 onion
a little olive oil (3 desert spoons)
1 bayleaf
3 oz green lentils
15 oz water
4 desert spoons of soy sauce

For the dumplings.....
4 oz wholemeal self raising stone ground flour
2 oz butter
a little salt (one quarter tea spoon)
a little water.

If you cannot buy stoneground wholemeal flour it is good enough to use ordinary wholemeal flour.

1 or 2 hours before you begin cover the lentils with 3 oz of the water and leave to soak.

Peal the carrots and chop into cubes.
Trim the celery and chop into cubes.
Peal and chop the onion.

Put the prepared vegetables to one side. Mix the salt into the flour and rub in the butter so that the dumpling mix is ready but do not add the water at this stage.


Put the dumpling mix to one side. Heat the olive oil in a saucepan on medium heat. When the oil is warmed mix in the chopped onion and stir for 3 to 5 minutes, or until slightly transparent. Add the celery and stir a minute or two more, add the carrot and stir again. Add the lentils, bay leaf, and water to make 15 oz in total, and rapidly bring to the boil. Boil vigorously for 5 minutes then reduce heat to simmer for 40 minutes.

Add a little water to the dumpling mix to form a soft dough. Split the dough into 6 or 7 dumplings and spread them round the top of the stew. The dumplings need to cook for 30 to 35 minutes.

5 minutes before the time is up add 4 desert spoons of soy sauce being careful to put it into the liquid rather than over the dumplings.
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