Ingredients
Serves: 4
- olive oil, as needed
- 2 onions, sliced
- 3 garlic cloves, crushed and sliced
- 3 tablespoons plain flour
- 1.4L vegetable stock
- 8 to 10 medium potatoes, peeled and cut into nice sized pieces
- 2 carrots, sliced
- 1 stick celery, sliced
- 1 handful long-grain rice
- 2 teaspoons mixed herbs
- 6 tablespoons cooked lentils or chickpeas (optional)
- salt and black pepper
- Dumplings
- 175g self-raising flour
- 75g vegetable suet
- water, as needed
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Heat a little oil in a flame-proof casserole or stew pot and gently fry the onions and garlic until just browned.
- Add the flour and mix well before pouring on the stock, a little at a time, stirring continuously.
- Add the vegetables, rice, herbs and lentils or chickpeas (if using). Season to taste. Bring to the boil then lower heat to simmer for 10 minutes.
- In the meantime, make the dumplings by sifting the flour into a bowl and mixing with the suet. Add a little water, a tablespoon at a time, until the mixture forms a soft dough (don't let it get sticky). Form the dough into 8 small balls and coat with flour.
- Drop the dumplings into the stew and continue simmer for another 20 to 25 minutes until the dumplings are fluffy and soft.
- Serve with a slice of crusty bread.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
2
I followed the recipe carefully and although the "juice" was lovely with crusty bread, the dumplings remained stodgy even after 30 minutes. They never became "fluffy and soft". I may try again with a few less potatoes, a few other ingredients and smaller dumplings. - 16 Feb 2009
1
yummy lovely and warming, full of flavour. Everybody loved it. - 15 Jan 2013