Lentil Soup with Dumplings

Name: Lentil Soup with Dumplings (Čočková polévka s knedlíčky/Šošovicová polievka s knedlíčkami)
Cuisine: Czech
Ingredients: 250 g/9 oz/generous 1 cup green lentils, soaked for 3-4 hours and drained; 1 vegetable stock (bouillon) cube; 2 carrots, peeled and chopped; 25 g/1 oz/2 tbsp butter; 1 medium onion, peeled and chopped; 2-3 garlic cloves, peeled and crushed; 10 ml/2 tsp marjoram; 150 g/5 oz/1¼ cups plain (all-purpose) flour; 1 egg; 30 ml/2 tbsp milk; pinch of salt and ground black pepper; pinch of salt and ground black pepper

Čočková polévka s knedlíčky/Šošovicová polievka s knedlíčkami

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Green lentils are the only lentil used in traditional Czech and Slovak cooking. They have a meaty flavour and combine well with these simple dumplings.

Ingredients

250 g/9 oz/generous 1 cup green lentils, soaked for 3-4 hours and drained
1

Europe
Czech Republic
Slovakia
Soup
Lunch
Vegetarian
Eastern Europe

Method

Put the lentils in a pan with 1.5 litres/2½ pints/6¼ cups water. Add the stock cube and the carrots, and cook for 30 minutes over medium heat, until almost soft.
To make dumplings, mix the flour, egg, milk, and seasoning. Add a few tablespoons of cold water to make a sticky, fairly runny dough – so that you can almost pour it into the soup.