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Austrian Lentil Stew with Semolina Dumplings
A hearty and flavorful lentil stew, a staple in Austrian cuisine, often served with comforting semolina dumplings. This dish is both nourishing and satisfying, perfect for a cold day.
đ§ Ingredienser
- 300 g Brown or green lentils(soaked overnight or canned)
- 2 medium Onions(finely chopped)
- 100 g Smoked bacon(diced)
- 2 tbsp All-purpose flour
- 2 tbsp Red wine vinegar
- 500 ml Vegetable or beef broth
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 150 g Semolina flour
- 50 g Butter(melted)
- 250 ml Milk(room temperature)
- 2 large Eggs
- 2 tbsp Breadcrumbs
- 2 tbsp Fresh parsley(chopped)
- pinch Nutmeg
đšâđł Instruktioner
- 1
For the lentil stew: If using dried lentils, soak them overnight or cook until tender. If using canned, drain and rinse. In a large pot, sauté the chopped onions in a little oil until softened. Add the diced bacon and cook until crispy. Stir in the flour and cook for 1 minute, then deglaze with red wine vinegar.
đĄ Proffstips: Ensure bacon is rendered well for maximum flavor. - 2
Add the cooked or canned lentils to the pot along with the broth and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for at least 45-60 minutes, or until lentils are very tender and the stew has thickened. Add more broth or water if it becomes too thick. Season with salt and pepper to taste.
đĄ Proffstips: Stir occasionally to prevent sticking. - 3
For the semolina dumplings: While the stew simmers, prepare the dumplings. Finely chop one of the sautéed onions (or a separate small onion) and sauté in butter until soft. In a bowl, combine the semolina, melted butter, milk, eggs, sautéed onion, chopped parsley, salt, pepper, and nutmeg. Mix well until a smooth dough forms. Let the dough rest for 30 minutes.
- 4
With wet hands, form small dumplings from the semolina dough. Roll them in a little flour. Bring a separate pot of salted water to a rolling boil, then reduce to a gentle simmer. Carefully add the dumplings and cook for 15-20 minutes, or until they float to the surface and are cooked through.
đĄ Proffstips: Do not overcrowd the pot when boiling dumplings. - 5
Serve the hot lentil stew in bowls, topped with the cooked semolina dumplings. Garnish with extra fresh parsley if desired.
đĄ Proffstips
- âFor a richer flavor, use a good quality smoked bacon.
- âIf you prefer a smoother stew, you can blend a portion of it before adding the dumplings.
- âSemolina dumplings can be made ahead of time and reheated gently in simmering water.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced carrots or celery to the lentil stew for extra vegetables.
- Serve with a dollop of sour cream or crĂšme fraĂźche.