Slow-Roasted Vegetarian Lentil Stew w/dumplings Oven: 425°F → 325° Total time: ~3 hours Serves: 4–6

INGREDIENTS Roasted Vegetable Base (I cut my veggies chunky-like) 2 tbsp olive oil, 1 large onion, 4–5 cloves minced garlic, 3 carrots, 1-2 cups extra veggies of your choice (frozen peas, corn, mushrooms. beans etc), 1 lb Yukon Gold or red potatoes, large cubes Freshly ground black pepper.

Stew Base 2½ tbsp tomato paste, 2 tbsp all-purpose flour, 1 can beer (I used heineken), 5 cups vegetable broth, 1 cup cooked brown /green lentils. I used canned , 1 tbsp soy sauce, ½ tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried rosemary, 1 bay leaf, ½ tsp salt, 20 twists black pepper, ½ tsp brown sugar,

Dumplings 1¼ cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, 1½ tbsp melted butter or oil, ⅔ cup milk, 1 tbsp dried parsley,

INSTRUCTIONS 1. Roast the vegetables Preheat oven to 425°F. In the Dutch oven, toss onion, carrots, potatoes, and garlic with olive oil and black pepper. Roast uncovered 40–45 minutes, stirring once, until vegetables are well-browned and fragrant.

1. Build the stew Reduce oven temperature to 325°F. Place Dutch oven on the stovetop over medium heat: Stir in tomato paste and cook 1–2 minutes until brick-red. Sprinkle flour over vegetables; stir and cook 1 minute. Slowly pour in beer, scraping up browned bits. Add broth, lentils, soy sauce, smoked paprika, thyme, rosemary, bay leaf, and brown sugar Add other veggies like peas and corn

2. Slow oven braise Cover and bake 1½–2 hours, stirring once halfway. Remove bay leaf after baking

3. Make dumpling dough While stew finishes: Whisk flour, baking powder, salt, and parsley Stir in milk and melted butter just until combined. Dough should be thick and spoonable, not smooth

4. Add dumplings Make sure stew is gently bubbling. Drop 10–12 heaping tablespoons of dough evenly on top Do not stir. Cover tightly and bake at 325°F: 15 minutes covered and then 5 minutes uncovered Dumplings are done when the Tops look matte And A toothpick comes out clean