Lentil stew with ham dumplings
easy
40 mins
40 mins
Ingredients
- 2 Caraway bread roll (approx. 50 g each)
- 80 ml Milk
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 1 (approx. 30 g) thick slice of ham
- 2 medium red onions
- 1 Leek (leek; approx. 200 g)
- 1 TABLESPOON Oil
- 200 g red lentils
- 1 g
- 2 TEASPOONS Vegetable and yeast broth (paste; glass, health food store)
- 7-10 Tbsp Pepper
- 1 collar Coriander
Directions
- 1
Cut the rolls into small cubes. Warm the milk and pour it over the bread cubes. Add egg and mix to a dough. Season with salt and nutmeg. Finely dice the ham and stir into the bread roll mixture.
- 2
Leave to stand for about 10 minutes. In the meantime peel and finely dice the onions. Clean and wash the leek and cut into small pieces. Heat the oil in a pot and sauté the onions. Add lentils, dust with curry and deglaze with 1 litre of water. Stir in the vegetable-yeast stock and let everything simmer covered for about 20 minutes. Add the leek about 8 minutes before the end of the cooking time. Season with salt, pepper and nutmeg. In the meantime, form approx. 16 small dumplings from the bread roll mixture with moistened hands. Bring salted water to the boil and let the dumplings simmer for about 10 minutes.
- 3
Stir in the vegetable-yeast stock and let everything simmer covered for about 20 minutes. Add the leek about 8 minutes before the end of the cooking time. Season with salt, pepper and nutmeg. In the meantime, form approx. 16 small dumplings from the bread roll mixture with moistened hands. Bring salted water to the boil and let the dumplings simmer for about 10 minutes. Wash the coriander, dab dry and pluck the leaves from the stalks. Arrange stew with dumplings in soup plates and serve sprinkled with coriander
Nutrition Facts
430 kcal
42 g
9 g
19 g
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