Rustic Lentil And Caraway Stew With Herb Dumplings Recipe

About this recipe

Rustic Lentil and Caraway Stew with Herb Dumplings is a German-inspired dish that combines hearty flavors and balanced nutrition. This comforting stew features vibrant vegetables like carrots, radish, and chayote squash, simmered with aromatic caraway seeds, fresh thyme, and Moroccan spices. The addition of soy protein mince ensures a high-protein meal perfect for maintaining muscle health. Tender oat flour herb dumplings are the perfect complement, soaking up the rich broth and adding a satisfying texture. Easy to prepare and batch, this stew is ideal for cozy lunches or post-gym meals, delivering balanced macros and irresistible flavors in every bite. Whether you're craving comfort or fueling your day, this dish is sure to delight.

Ingredients

• 400G Holland & Barrett Vegan Soy Protein Mince
• 300G Pure Sweet Potato Starch, 300G
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300 g Trs Flake Rice Thick Pawa 300G
• 500G Great Scot Vegetable Broth Mix
• - Caraway Seeds Bwfo
• - Schwartz Bay Leaves
• - Thyme Bunched Herb
• - Spice Kitchen Moroccan Spice Tin
• - Ktc Vegetable Oil
• 1 Onion Large 1 Each
• 100 G Jumbo Garlic 100g
• 165 Ml Tropical Sun Coconut Milk Mini
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Peel and dice the carrots, radish, and chayote squash into bite-sized pieces.
2. 2. Heat vegetable oil in a large pot over medium heat and sauté finely chopped onion and garlic until golden.
3. 3. Add the diced vegetables to the pot and stir well to coat with the oil and aromatics.
4. 4. Sprinkle in caraway seeds, thyme, and Moroccan spice blend, stirring to evenly distribute the flavors.
5. 5. Pour the vegetable broth into the pot along with bay leaves, then bring to a gentle boil.
6. 6. Reduce heat to simmer and add the soy protein mince, allowing it to cook and absorb the flavors for 10 minutes.
7. 7. In a bowl, mix sweet potato starch, a pinch of salt, black pepper, and coconut milk into a dough for the dumplings.
8. 8. Shape the dough into small dumplings and gently drop them into the simmering stew.
9. 9. Cover the pot and cook for another 15 minutes until the dumplings are tender and the stew thickens slightly.
10. 10. Taste and adjust seasoning with additional salt and pepper if needed.
11. 11. Remove the bay leaves and ladle the stew into serving bowls, ensuring each bowl gets a good mix of dumplings and vegetables.
12. 12. Garnish with a sprinkle of fresh thyme before serving warm.