Lentil and Dumpling Soup

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Lentil and Dumpling Soup
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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the dumplings
500 grams Pastry flour
salt
4 eggs
For the lentils
500 grams Lentils
2 slices fatty Bacon (about 1 cm or 1/3 inch thick)
3 carrots
½ Leek
2 small onions
1 Parsnip
salt
peppers (freshly ground)
Nutmeg (freshly grated)
2 tablespoons balsamic vinegar
2 tablespoons clarified butter
2 tablespoons parsley (chopped)
4 Hot dogs
How healthy are the main ingredients?
LentilparsleysalteggcarrotLeek

Preparation steps

1.

For the dumplings: Combing flour, eggs, 1 teaspoon salt and about 125 ml (approximately 1/2 cup) of lukewarm water. knead into a dough. Let rest 30 minutes.

2.

For the lentils: Rinse lentils with cold water, drain. Peel and dice carrots and parsnips. Rinse leeks and slice into rings. Peel and mince onions. Heat butter in a saucepan and cook onions. Add carrots, parsnips and leeks and cook, stirring constantly. Add lentils and briefly sauté, stirring constantly. Add twice the amount of water, 1-2 teaspoon salt and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes over low heat, until lentils are soft. Add bacon 10 minutes before the end of cooking. Remove lentils from heat and season with salt, pepper, nutmeg and vinegar. Stir in parsley. 

3.

In the meantime, warm sausages in hot, not boiling, water.

4.

Boil a large pot salted water (about 2 liters or 8.5 cups). Shape dough into dumplings and cook in water. Remove with a slotted spoon and drain well.

5.

Repeat the process until all dough is cooked. Put dumplings in a 50°C (approximately 120°F) to keep warm. Ladle lentils into bowls, add noodles and wiener and serve immediately.