Lentil and Vegetable Soup with Dumplings
Cozy up with a bowl of this hearty Lentil and Vegetable Soup with Dumplings, the ultimate comfort food for chilly days! Packed with protein-rich green lentils, tender vegetables, and aromatic herbs like thyme and bay leaf, this recipe is a nourishing and satisfying one-pot meal. The highlight? Fluffy, buttery homemade dumplings that steam to perfection right in the soup, adding a delightful texture contrast. Ready in just about an hour, this vegetarian soup is an ideal weeknight dinner option that’s as wholesome as it is delicious. Garnish with a sprinkle of fresh parsley for a pop of color and flavor, and enjoy a warm, filling meal that’s sure to become a family favorite. Perfect for meal prep too, as the flavors deepen even more the next day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup green lentils, rinsed
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, cubed and chilled
- 0.5 cup milk
- 2 tablespoons chopped parsley (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 6-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rinsed lentils, vegetable broth, diced tomatoes, dried thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes or until the lentils are cooked through.
While the soup is simmering, prepare the dumpling dough. In a medium bowl, mix the flour, baking powder, and salt for the dumplings.
Cut the chilled butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Pour in the milk and stir just until a soft dough forms. Be careful not to overmix.
After the soup has simmered for 25 minutes, remove the bay leaf and taste, adjusting seasoning as needed.
Drop spoonfuls of the dumpling dough into the soup, ensuring they are spaced apart.
Cover the pot with a lid and allow the dumplings to steam over low heat for 10-12 minutes or until they are puffed and cooked through.
Ladle the soup into bowls, ensuring each serving includes a few dumplings.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 7894 mg | 343% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 56.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 611 mg | 47% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5251 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
