Try these delicious Vegan Lentil Dumplings - a perfect addition to any stew, soup or casserole.
You would not believe the number of requests I get for a dumpling recipe, so I figured it was about time I created one for you to enjoy in this fall/winter season now most of us are making a comforting bowl of stew or soup weekly.
One thing I wanted to make sure though when coming up with this recipe, is that it can be enjoyed by both vegans and my non vegan readers too. So eggs and suet were definitely out when it came to creating the recipe. There are some non-animal fat suets out there, but I guessed it would be easier all round to keep it suet free.
The main concern of course when creating a dumpling recipe, was to ensure it held together when dropped in your yummy bowl of stew or soup and thankfully these past the test while tasting delicious too which is the most important part. I would actually eat just a few of these just as they are as a snack with a low calorie dip - now there is an idea!!
Red Lentils are the key ingredient in this amazing Vegan Lentil Dumpling recipe, along with some flour to help them bind together and hold their shape. Then, of course, there has to be flavour, and the balance of herbs and seasoning were perfect.
Wondering what to serve these Vegan Lentil Dumplings with? - Well, this Vegetable Bean Stew is perfect and if you want some other ideas then check out some of these other recipes below:
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Kitchen Items Needed
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Saucepan
- Baking Tray
- Parchment Paper
- Mixing Bowl
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Recipe Card
Vegan Lentil Dumplings
Try these delicious Vegan Lentil Dumplings - a perfect addition to any stew, soup or casserole.
Ingredients
- 1 cup (200g) of red lentils
- 2 cups (480ml) of water (or can use stock)
- pinch of salt
- pinch of black pepper
- pinch of red pepper flakes (optional)
- 1 teaspoon of mixed Italian herbs
- 2 teaspoon of chopped fresh parsley
- ¼ cup (4 tbs) of flour
- ½ teaspoon of baking powder
- cooking oil spray
Instructions
- Add the lentils to a saucepan, cover with the water, bring to a boil, then reduce heat to a simmer.
- Stir occasionally until all liquid is absorbed (ensure you cook off the majority of the liquid)
- Add the lentils to a bowl and allow to cool.
- Preheat oven to 200c/400f (gas mark 6)
- Add the salt, pepper, red pepper flakes and herbs to the lentils and mix to combine.
- Mix together the flour and baking powder and add this into the lentils, ensure it is all combined.
- Form into 12 equal sized balls.
- Add the balls to a baking tray lined with parchment paper and flatten down a little bit.
- Spray over the top with cooking oil spray.
- Bake in the oven for approx 15-20 mins until firm.
- Add to soup, stew or casseroles
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Vegan/Vegetarian Friendly
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Nutrition Information
Yield 4 Serving Size 1 (3 dumplings)Amount Per Serving Calories 200Total Fat 0.5gSaturated Fat 0gSodium 647mgCarbohydrates 34.2gFiber 5.8gSugar 1gProtein 14.8g
Moira says
I’ve tried these with gluten free flour and they work very well.
Teresa says
Do they have to be baked? Could they be cooked in with a stew and still hold together?
Shevy (Slimming Eats) says
they are likely to fall apart if not baked first.
Rosalynd Hall says
Can they be frozen please. Also are they OK to preccook for the following day. Thank you
Terri says
I made these to top my vegetable stew, they are really lovely thank you for such a great recipe