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Spiced Lentil Dumplings in Tomato Sauce are a satisfying and flavorful dish that brings together the warmth of spices and the heartiness of lentils. These golden-brown dumplings are nestled in a vibrant, homemade tomato sauce, making for a perfect vegetarian dinner that is both comforting and crave-worthy.
Why You’ll Love This Recipe
This dish is not just delicious; it’s also packed with nutrients and bursting with flavor. The combination of spiced lentils and rich tomato sauce creates an irresistible meal that everyone will enjoy. Plus, it’s simple to make and perfect for leftovers!
- Flavor-packed and satisfying
- Vegetarian and nutrient-rich
- Easy to prepare
- Perfect for meal prep or entertaining
- Great comfort food
Ingredients
- 1 cup red lentils, rinsed and drained
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon olive oil
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon lemon juice
- Cooked rice or naan, for serving
How to Make Spiced Lentil Dumplings in Tomato Sauce
- In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the lentils are soft and most of the liquid is absorbed. Remove from heat and let cool slightly.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cumin, coriander, turmeric, chili powder, salt, and black pepper, cooking for another 2 minutes until fragrant.
- In a mixing bowl, combine the cooked lentils, sautéed onion mixture, chopped cilantro, and lemon juice. Mix well to combine. Using your hands, form the mixture into small dumplings, about the size of a golf ball.
- In the same skillet, add the crushed tomatoes and sugar (if using), and bring to a simmer. Carefully place the lentil dumplings into the sauce. Cover and cook for about 10-12 minutes, allowing the dumplings to absorb the flavors.
- Serve the dumplings hot, garnished with extra cilantro and alongside cooked rice or naan.
Tips for the Best Results
- Ensure the lentils are well-cooked before forming them into dumplings; this helps them hold together better.
- Adjust the spices to your taste; if you like it spicier, add more chili powder.
- Let the dumplings sit in the sauce for a few minutes off the heat before serving to enhance the flavor.
Easy Variations
- For added texture, mix in some finely chopped spinach or grated carrots into the dumpling mixture.
- Substitute the crushed tomatoes with diced tomatoes for a chunkier sauce.
- Use a different herb like parsley or mint for a unique flavor twist.
What to Serve With It
- Steamed basmati rice
- Warm naan bread
- A side salad with a light vinaigrette
- Roasted vegetables
- Yogurt or raita for a cooling effect
Storage and Reheating
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Leftover Spiced Lentil Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
1 cup red lentils, rinsed and drained
2 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped (plus extra for garnish)
1 tablespoon olive oil
1 can (14 ounces) crushed tomatoes
1 teaspoon sugar (optional, to balance acidity)
1 tablespoon lemon juice
Cooked rice or naan, for serving
Instructions:
1. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the lentils are soft and most of the liquid is absorbed. Remove from heat and let cool slightly.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cumin, coriander, turmeric, chili powder, salt, and black pepper, cooking for another 2 minutes until fragrant.
3. In a mixing bowl, combine the cooked lentils, sautéed onion mixture, chopped cilantro, and lemon juice. Mix well to combine. Using your hands, form the mixture into small dumplings, about the size of a golf ball.
4. In the same skillet, add the crushed tomatoes and sugar (if using), and bring to a simmer. Carefully place the lentil dumplings into the sauce. Cover and cook for about 10-12 minutes, allowing the dumplings to absorb the flavors.
5. Serve the dumplings hot, garnished with extra cilantro and alongside cooked rice or naan.
Notes:
Adjust the spice level to your preference, and feel free to incorporate your favorite vegetables into the dumpling mixture for added nutrition.
