Feel free to swap the parsley in the dumplings for any other soft green herb of your choice.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
433
Ingredients
2Tbsp.
olive oil
250g
small shallots, halved
500g
baby chestnut mushrooms
2
garlic cloves, crushed
2Tbsp.
tomato purée
450ml
red wine, we used French Pinot Noir
300ml
vegetable stock
4
thyme sprigs, leaves picked
2g
tins puy lentils, drained and rinsed
For The Dumplings
100g
rolled oats
40g
butter, chilled and grated
1tsp.
baking powder
1Tbsp.
chopped fresh parsley
1Tbsp.
wholegrain mustard
1
medium egg, beaten
Directions
1 Heat oil in a large pan (that has a lid) over medium-high heat, add shallots and cook for 2-3min until golden. Add mushrooms; fry for 2min, until starting to take on colour, then stir in garlic and tomato purée; cook, stirring, for 1min. 2 Stir in wine and bubble for 2-3min, until slightly reduced, then add the stock and thyme leaves and simmer over medium heat for 10min. 3 Meanwhile, make dumplings. Pulse oats in the small bowl of a food processor to coarse crumbs, then add remaining dumpling ingredients and some seasoning and pulse to combine. Tip into a bowl and mix in 2tbsp cold water to bring the mixture together. 4 Stir lentils into mushroom pan; season. Spoon 4 rugby ball-shaped dumplings on top, cover with a lid and gently simmer for 20-25min,until dumplings are cooked. Serve with steamed Savoy cabbage, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
