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Wheat Berry and Lentil Stew with Dumplings Recipe

Wheat Berry and Lentil Stew with Dumplings Recipe

8 servings

 

Ingredients:

1 cup wheat berries

2 medium onions, chopped

1/2 cup each: chopped celery, sliced carrots

4 cloves garlic, minced

1 teaspoon dried savory leaves

3 cups reduced-sodium vegetable broth

2 pounds russet potatoes, unpeeled, cubed

1 1/2 cups cooked lentils

Salt and pepper, to taste

Herb Dumplings

Method:

Cover wheat berries with 2 to 3 inches water in saucepan. Let overnight. Heat to boiling, reduce heat and simmer, covered, until wheat berries are tender, 45 to 55 minutes. Drain.

 

Saute onions, celery, carrots, garlic, and savory in lightly greased large saucepan until onions are tender, about 5 minutes. Add broth and potatoes and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in wheat berries and lentils, cook until hot, about 5 minutes. Season to taste with salt and pepper.

 

Spoon dumpling dough on top of stew, cook, uncovered, 5 minutes. Cook, covered, until dumplings are dry, 5 to 10 minutes.

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