These Vegan Lentil Dumplings are soft, hearty and packed with flavour, making them the perfect addition to soups, stews and casseroles. Made with simple pantry ingredients, they're easy to prepare and a delicious alternative to traditional suet dumplings.
Red lentils give these dumplings a wonderfully tender texture while helping them stay light and satisfying. They're completely vegan, freezer-friendly and pair beautifully with all your favourite comforting meals, making them a great recipe to have on hand throughout the colder months.
Calories in Vegan Lentil Dumplings
This recipe serves 4 and is 200 calories per serving (3 dumplings)
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Red Lentils: Red lentils cook down quickly and create a soft texture that's perfect for holding the dumplings together. There's no need to soak them first, but give them a good rinse before cooking.
- Stock: Cooking the lentils in vegetable stock instead of water adds extra flavour.
- Seasonings: The salt, black pepper, red pepper flakes and Italian mixed herbs add plenty of flavour. The red pepper flakes are optional if you prefer a milder dumpling.
- Fresh Parsley: Adds freshness and a pop of colour. Other fresh herbs, such as chives or thyme, work well too.
- Flour: Helps bind the mixture together so the dumplings hold their shape while cooking.
- Baking Powder: Gives the dumplings a lighter texture.
- Olive Oil Spray: Lightly spraying your hands makes the mixture easier to shape into dumplings.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Serving Suggestions
These Vegan Lentil Dumplings are the perfect addition to hearty soups, stews and casseroles, soaking up all the delicious flavours as they cook.
My favourite way to serve them is with my Vegetable Bean Stew, where they become wonderfully soft and fluffy as they simmer. They also pair beautifully with lentil soup, vegetable soup or your favourite bean casserole. If you're not following a vegan diet, they're just as delicious added to beef, chicken or lamb stews.
For a complete meal, serve with plenty of vegetables and, if you like, a slice of crusty bread to soak up every last bit of the sauce.
Storing and Reheating
To Store: Allow the dumplings to cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. They can be stored on their own or in the stew or soup they were cooked in.
To Reheat: Reheat gently in a pan of simmering stew, soup or casserole until heated through. Alternatively, microwave until piping hot, stirring the stew or soup halfway through if reheating together. If reheating the dumplings on their own, add a splash of stock or water to help keep them moist.
More Vegan Recipes
Looking for some more vegan recipes? Check out these:
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Recipe Card
Vegan Lentil Dumplings
Try these delicious Vegan Lentil Dumplings, the 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 tablespoons) of plain (all purpose) 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
4Serving Size
1 (3 dumplings)Amount Per Serving Calories 200Total Fat 0gSaturated Fat 0gSodium 647mgCarbohydrates 34gFiber 5gSugar 1gProtein 14g
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