There are tons of homemade vegetable soup recipes out there. I’ve made vegetable soup with pasta and veggies, beans and veggies, whole grains and veggies, and just veggies. There are so many different varieties, it almost never gets boring. Plus I love soup, especially right now when it’s so cold outside. But I never really thought of vegetable soup as “comfort food”, until I made Lentil & Vegetable Soup with DUMPLINGS.
I found this recipe over at Hillbilly Housewife and I immediately wanted to try it because I’ve never made anything with dumplings before. What is a dumpling anyway technically? The only dumplings I’ve ever heard of are in chicken and dumplings. I’ve never heard of vegetable soup with dumplings.
I modified her original recipe slightly by using a ground flax and water mix instead of the egg, and using half whole wheat flour and half white flour instead of all white flour. The following recipe is how I made it:
Lentil & Vegetable Soup with Dumplings
1 1/4 cups dry lentils
8 cups water
4 carrots, peeled and sliced (I used the surprise carrots)
3-4 celery stalks, chopped
1 large onion, chopped
4 tsp vegetable bouillon
2 cloves garlic, finely chopped or pressed
1/4 tsp black pepper
2 tbsp vegetable oil
1 tbsp ground flax, mixed with 3 tbsp water
1/2 cup soymilk
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 tsp sugar
First make the soup. Place rinsed lentils and water in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes.
While the lentils are simmering, mix ground flax with water in a small bowl and place in refrigerator so it can thicken up a bit. Then chop the carrots, celery and onion.
After the lentils are done simmering, add vegetables, bouillon, garlic and pepper to the pot. Stir and allow to simmer for 20 more minutes.
While the soup is simmering, prepare the dumplings. In a large bowl combine soymilk, oil and flax-water mixture. Add both flours, baking powder, salt and sugar. Mix until it forms a stiff batter.
When soup is done simmering, it’s time to drop in the dumplings. Drop rounded teaspoons of batter into the soup. Continue until all dough is used. Here are the dumplings going into the pot. I wasn’t sure I would be able to fit them all in there, but I did.
Once all dumplings are in, cover the pot tightly with a lid. Do not move this lid for the next 20 minutes! Absolutely no peeking. The dumplings cook not only from the boiling soup, but also from the steam that builds up in the pot. If you take the lid off you’ll release that precious steam that is needed to cook the dumplings.
I had to put this sign on the pot to keep Benzo out during dumpling cooking time. He has a tendency to get into my cooking when I’m not looking.
All done! The dumplings are nice and brown and kind of look like meatballs:
Spoon out 2-3 dumplings per bowl and ladle soup over top. Then tuck yourself right into this big bowl of cozy:
Eating this soup was like having a warm blanket around my shoulders. It was perfect on a cold, snowy night.
This recipe is not exactly a quick dinner as it requires about an hour of cooking time and a fair amount of chopping. If you do have some extra time though, it’s completely worth the effort. And although it takes time, it is not complicated at all. This soup is wholesome, healthy, and very filling. I served it on its own for dinner for the both of us and the next day we each had a huge bowl for lunch.
This is the second recipe I made from Hillbilly Housewife. The first was lentil chili. I love her down-home, no-nonsense, from scratch recipes. I also think her page on homemade convenience foods is really interesting. I’ll definitely be trying some of them!