Dinner Saturday 28 July - Lentil Soup with Dumplings

Lentil Soup & Dumplings

2 onions, chopped (about 250g)
4 cloves garlic, crushed
2 ribs celery, chopped
½ green pepper, chopped (about 90g)
2 carrots, chopped
100g dried green or brown lentils
1.5 pints vegetable stock
handful fresh parsley

Er - dump in all in a pot and "cook until done", as my Nana would have said.

Makes 2 servings

Nutrition Data per serving
Calories (kcal) 231.7
Carbohydrate (g) 40.5
Protein (g) 15.1
Fat (g) 1.5
Fibre (g) 9.8


Dumplings
1 large free range organic egg
1 teaspoons baking powder
1 teaspoon salt
75g white flour

This is my grandmothers recipe and is the simplest dumplings going.

Beat the egg until very light & frothy. Add a good pinch of salt, "enough baking powder to cover the last inch of your index finger" and enough sifted flour to bind it all together into a soft dough.

Drop by tablespoonsful into simmering soup. Cover and cook for 20 minutes - no peeking! (or the will not rise). Makes about 8 dumplings (2 servings).

Nutrition Data per serving
Calories (kcal) 168.1
Carbohydrate (g) 26.4
Protein (g) 7.8
Fat (g) 3.6
Fibre (g) 1.2