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Caribbean Style Lentil Stew with Dumplings
A warm, savory, vegan lentil stew that fills you up without leaving you bloated. It's especially good on cold winter days.
- 2 cups lentils you can presoak or not depending on the brand
- 8 cups chicken stock, unsalted
- 1 medium onion, diced
- 1 large carrot, diced
- 1 medium bell pepper, diced
- 4 cloves garlic, minced
- 2 stalks scallion, chopped
- 1 small shallot, sliced
- 1 small scotch bonnet pepper, deseeded and diced can substitute with habanero pepper
- 2 sprigs thyme
- 1 medium tomato, diced
- 3/4 tsp salt
- 1 tbsp avocado oil can use any cooking oil
- 1 dash black pepper
- 1/4 tsp turmeric powder
- 1 tbsp cilantro, chopped
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- Add avocado oil to a deep pot over medium heat.
- Add onion to oil and saute until translucent.
- Add, bell pepper, garlic, shallot, scotch bonnet pepper, scallions, and thyme to the pot and stir saute for 2 to 3 minutes.
- Add diced tomatoes, diced carrots and spices to the pot. Stir well.
- Add prepared lentils to the pot and stir to incorporate all the ingredients.
- Add chicken stock to the pot and stir. Let simmer over low-medium heat for 45 minutes.
- After 45 minutes, add prepared dumplings to the pot and cook for 15 to 20 more minutes.
- Stir in chopped cilantro to the stew 5 minutes before turning off the heat.
To Make Dumplings
- Mix flour and salt in a bowl.
- Add enough water to the flour to make a soft dough. Let rest for 10 minutes.
- Pinch off pieces of dough and roll between palms to form small, round dumplings.
- Drop dumplings into the lentil stew and let simmer for 15 to 20 minutes until they're fully cooked.