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Lentil Hotpot W/ Feta & Thyme Dumplings

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Veggie Num Num
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sides low fat nut free vegetarian passover


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olive oil

4 ripe tomatoes

1 red capsicum (bell pepper), halved & deseeded

1-2 chillies

2 garlic cloves, peeled

2 tbs brown sugar

1-2 tbs olive oil

2 brown onions, sliced

250 g (9 oz) Swiss mushrooms, halved

2 carrots, diced

2 celery sticks, diced

350 g (12 oz) brown lentils, rinsed

375 ml (13.2 fl oz) stout beer

2 bay leaves

3 cups vegetable stock (I used a no animal content “beef” stock)

2 tbs parsley, roughly chopped

100 g (3.5 oz) plain unbleached flour

½ tsp baking powder

25 g (0.9 oz) dairy or non-dairy butter

100 g (3.5 oz) feta crumbled (omit if vegan)

1-2 tbs fresh thyme leaves

3 tbs water

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