Lentil Stew With Ham Dumplings - cooking recipe

Ingredients

2 None rye rolls (about 2 oz each), cubed
1/3 cup skim milk, warmed
1 None medium egg
pinch None grated nutmeg
1 None thick slice ham (about 1oz), cut into small cubes
1 tbsp oil
2 None medium red onions, finely chopped
1/2 lb lb red lentils
1 tbsp curry powder
4 cups water
2 tbsp miso paste
1 None leek, chopped
None None chopped fresh cilantro to garnish

Preparation

Place the bread in a bowl and pour over the warm milk. Add the egg and mix until it has a dough like consistency. Season with salt and nutmeg and mix in the ham cubes. Set aside for about 10 minutes.
Heat the oil in a pan and saute the onions until softened. Add the lentils, curry powder and 4 cups water. Stir in the miso paste and simmer for about 20 minutes, covered. About 8 minutes before the end of the cooking time, add the leeks. Season with salt, pepper and nutmeg.
Meanwhile, shape the bread mix into 16 small dumplings. Bring a pan of salted water to a boil and drop in the dumplings. Cook for about 10 minutes. Serve the stew in soup plates topped with the dumplings and garnished with the cilantro.