Pork, red lentil and dumpling soup

Serves: 4

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• 3 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2  garlic cloves, crushed
• 1 sprig(s) fresh thyme
• 450 gram(s) loin pork steaks, cut into small chunks
• 2  fresh tomatoes, peeled and chopped
• 225 gram(s) red lentils, cooked
• 1 tablespoon(s) tomato purée
• 1.1 liter(s) vegetable stock
• 1  sweet potato, peeled and cut into 2.5cm/1in cubes
• 1 tablespoon(s) chopped fresh parsley
• For the dumplings
• 125 gram(s) plain flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) finely chopped fresh chives
• 3 tablespoon(s) vegetable fat or lard

Method

1. Heat the oil in a large saucepan. When it is hot, add the onion, garlic and thyme. Sauté for 2-3 minutes, stirring occasionally. Add the chunks of pork and cook for 10 minutes until browned.
2. Add the chopped tomatoes, cooked lentils and tomato purée. Pour in the vegetable stock, bring to the boil and then simmer for 10 minutes.
3. Meanwhile, to make the dumplings, place all the dumpling ingredients in a mixing bowl and rub together until the mixture resembles fine breadcrumbs. Add 1 tablespoon cold water and mix until a stiff dough is formed, adding a little extra water if needed. Roll the dough into 24 small balls.
4. Add the cubes of sweet potato to the soup, then add the dumplings and stir. Continue cooking the soup over a low heat for a further 20 minutes. Sprinkle with chopped fresh parsley and serve immediately.

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