Le Puy Lentil Soup with Ginger and Dumplings
January 31st, 2009 by Margot
INGREDIENTS
2½ cup le puy lentils (500g)
12 chicken wings
3 onions (cut into wedges)
3-4 carrots (sliced)
1 parsnip (cut into sticks)
2 tbs Carotino or olive oil
3 litres of hot water (12 cups)
4 vegetable cubes (10g each)
2 tbs garlic powder
2-3 tbs ginger powder
juice of 1 lemon
3 cups self rising flour
cold water for dumplings
METHOD
Fry onions, carrots and parsnips on oil until golden brown. Add the rest of ingredients and cook covered until chicken and lentils are ready.
In meantime prepare dumplings from flour and water, adding water slowly to create soft but not sticking to hands dough. When chicken and lentils are ready it is time to add dumplings. Take small pieces of the dough in your hands, create oval shapes, about 1½ cm thick, and drop them in the pot. You have to do it quite quickly so all of them will cook evenly. Cook covered some more till dumplings are ready.
Share to the plates.
Serve 6 people.
- Chicken wings can be easily skipped, vegetable cubes can be replaced with chicken cubes, but not necessarily.
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January 31st, 2009 at 23:53
Those lentils are so good. Sometimes I just sauté some veggies and add these lentils and this is very good.
February 2nd, 2009 at 13:31
This has been a winter of soups for me. I cannot get enough. This lentil soup sounds delicious and hearty.
February 2nd, 2009 at 15:03
This looks just what we need to warm us up in the snow and cold a hearty bowl of soup
Rosie x
February 2nd, 2009 at 19:42
Very interesting these have chicken wings and not just breast meat. The dumplings really take it up a notch!
February 4th, 2009 at 01:02
This lentil soup would hit the spot on a cold day like today.
February 8th, 2009 at 19:58
This looks fantastic! Do you think you could leave out the chicken?