Lentils and Dumplings | Linsen mit Semmelknödel


The go to recipe for a rainy autumn day and an Austian classic. Lentil stew served with bread dumplings is one of my favourite dishes for the cold season. I like to prepare this dish also in advance for a busy weekday dinner as both the stew and the dumplings can be heated up again easily without losing taste the next day.




Recipe | serves 3-4 people | preparation time 45 min


  • 250g bread cubes
  • 1 onion
  • 50g butter
  • 200ml milk
  • 1 egg
  • 1Tbsp flour
  • 1Tbsp parsley
  • black pepper
  • salt
  • nutmeg
  • 1 onion
  • 2 garlic cloves
  • 1,5 cups brown lentils
  • 3 small carrots
  • 1/2 red pepper
  • 4 cups water
  • bay leaf
  • thyme
  • parsley
  • 125ml cream
  • 1/2 stock cube
  • black pepper
  • 1 tsp balsamic vinegar

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