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Lentil, Mushroom, and Red Wine Stew with Cheddar Dumplings
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 cup brown lentils, rinsed
  • 1 cup dry red wine
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the mushrooms and garlic. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
  • Add the lentils, red wine, vegetable broth, tomato paste, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 minutes.
  • While the stew simmers, make the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in the cheddar cheese.
  • Pour in the milk and melted butter. Mix gently with a fork until a soft dough forms. Do not overmix.
  • Drop rounded spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 12 minutes until the dumplings are puffed and cooked through.
  • Remove the bay leaf. Sprinkle the chopped parsley over the top before serving.

Notes

Let the stew rest for five minutes after cooking so the dumplings firm up slightly and the flavors settle. If the stew thickens too much on reheating, add a splash of broth to loosen it. Swap the cremini mushrooms for white button mushrooms if needed, but keep the red wine as it builds the base flavor.
Course: Soup
Cuisine: American
Equipment: Large pot, Mixing bowl