Smokey Red Bean Dumpling Stew

 

So last Sunday was my 3rd year blogaversary! Despite a little break in between my past vegetarian blog and this one that is. Still I was surprised and meant to blog this on the day. It's also on my previous blog and was already vegan. It's been an absolute staple in our house for, well, 3 years now! Especially when the weather turns cold :) Very hearty, full of goodness with lentils, beans and loads of veg and even the boy loves it!

Regular readers will probably have noted that I do have a dumpling addiction, if you do to, here a couple more recipes containing yummy dumplings Newfoundland pea soup with dumplings and Chickpea Noodle soup with herb dumplings . Still, if I fancy some dumplings, this is the recipe I turn to!!

Smokey Red Bean Dumpling Stew:

Serves 3:

• 1 Tbsp olive oil

• 1 onion chopped

• 450 ml vegetable stock, I made mine with 2 tsp marigold vegan stock granules

• 125 grams carrots, sliced and halved

• 125 grams potatoes, diced largely

• 125 grams zucchini, sliced and quartered

• 2 large tomatoes, peeled and chopped OR 200g chopped tomatoes from a tin

• 60 grams red split lentils

• 213 gram can of red kidney beans (1/2 a standard 400g tin)

• 1/2 tsp smoked paprika

Dumplings:

• 100 grams flour

• 1/4 + 1/8 tsp salt

• 1 ½ tsp baking powder

• 3/4 tsp smoked paprika

• 3/4 tsp dried mixed herbs
• 1 ½ Tbsp vegetable suet*
• 5 - 6 Tbsp cold water

*Edit - for a non-suet version of these dumplings simply replace the suet with 1 ½ tablespoons of olive oil and use 1/4 cup or 60ml of cold water. Just mix the olive oil with the water and add to the dry ingredients - they turn out just as good!

First combine the dumpling ingredients (minus the water) in a bowl and set aside. If using fresh tomatoes - cut x's on the bottom of the 2 tomatoes and cover with boiling water, leave for 5 minutes, plunge into cold water then peel skins, roughly chop and set aside.

Place the lentils in a saucepan and cover with cold water. Bring to the boil then fast boil for 10 minutes with the lid off. Drain and rinse and set aside.

Heat the oil in a large saucepan and gently fry the onion with some black pepper for 3 -4 minutes or until just soft. Pour in the stock, carrots and potatoes. Bring to the boil, cover and cook for 5 minutes.

Stir in the lentils, zucchini, tomatoes, kidney beans, and paprika. Bring to the boil, cover and cook for 5 minutes. Meanwhile bind together the dumpling dough with the water to form a soft dough. It should form in to a ball and clean the sides of the bowl. Transfer to a floured surface, knead briefly and cut into 6 equal sections, roll each section into a ball.

Uncover the stew, stir well, then add the dumplings, pushing them slightly into the stew. Cover and reduce heat to a simmer. Cook for 10 - 15 minutes until the dumplings are risen and cooked through. Stir now and again, gently around the dumplings so the stew does not stick underneath the dumplings. 

Serves 3 with 2 dumplings each.

Source: 'The Complete Book of Vegetarian Cooking'.

♥