Macro Bread Dumplings and Lentil Stew

Bread dumplings are a traditional German and Austrian dish typically served with meats and gravies and commonly contain milk and eggs. They are so delicious that I just had to come up with a way to make them with ingredients that fall within the macrobiotic diet.

My grandmother has often served a very delicious lentil stew over her traditional bread dumplings, which gave me the inspiration for this recipe. I’ve taken all ingredients that wouldn’t be consumed on a macrobiotic diet and replaced them with healthy, delicious substitutes. The result was fantastic: bread dumplings just as soft and hearty as traditional recipe dumplings and a rich, flavourful lentil stew. My friends and family who do not follow a macrobiotic diet thought it was fantastic and just as delicious as my grandmother’s traditional recipe, so I thought it would be perfect to share with you.

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Bread Dumplings:

– 1 loaf sourdough bread*
– 2 tbsp flax seeds, ground into meal
– 1 cup filtered water
– 1/2 cup organic, unsweetened rice milk
– 1/4 cup freshly minced parsley
– 2 – 6 tablespoons flour (white, whole wheat, ect.)
– pinch of salt
– pinch of pepper

Cut sourdough bread into 1-inch cubes and let sit in a bowl overnight to dry out.

Begin by bringing the ground flax and 1/2 cup of the water to a boil. Simmer on medium for 5-7 minutes or until flax has taken on a raw egg-like consistency. Set aside to cool.

In a bowl, combine the remaining 1/2 cup water with the organic rice milk, parsley, salt, and pepper. Whisk the mixture. Add the flax, whisk, and pour over dry bread. Toss the bread around in the liquid mixture and make sure that every piece is thoroughly covered. It will appear that there is not enough liquid to saturate the bread, but this will happen as the mixture sits. Check back in 30-60 minutes to see how saturated the bread is.**

Once the bread is thoroughly saturated, you should be able to work the bread enough to form a firm dough by adding 2-6 tablespoons of flour to the mixture, as needed. I used organic spelt flour, but any flour will work.

Bring a large pot of water, half full, to boil. Grab a small bit dough and roll a 2-cm tester dumpling. Drop into the boiling water. If the dumpling keeps its shape, the dough is ready. (Though it is common for small amounts of bread or flour to float off while the dumplings are cooking, if they are coming apart too much the dough is too moist and needs more flour.) Roll 2-inch dumplings and drop into boiling water. Boil over medium heat for about 10-15 minutes, or until dumplings float and are cooked right through.

* If you are not fond of or familiar with the flavour of sourdough bread, I suggest using a whole wheat bread or white bread instead. I chose sourdough because it is the only acceptable form of bread for the macrobiotic diet, but the flavour is quite sour. Variations include: using half sourdough, half white for less sour flavour; using whole wheat for a heavier dumpling; using white bread for a lighter dumpling.

** Depending on the humidity and moisture of the environment, you may need extra moisture for your bread dumpling dough. I keep a mixture of 1/4 cup water and 1/4 cup organic rice milk on the side and add in 1 tbsp at a time for extra moisture.

Lentil Stew

– 1 large  yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp shoyu (organic, long-fermented soy sauce)
– 2 tbsp rice or barley miso (dissolved in 1/4 cup warm water)
– 3 cups green lentils
– 1/4 cup red lentils
– 8-10 homemade vegetable stock
– salt and pepper to taste

In a large dutch oven, heat olive oil over medium heat. Turn heat down slightly and sauté onions, salt, and pepper for 3-5 minutes, or until onions have softened. Add garlic and sauté for another minute or two.

Sort the lentils to check for any stones or debris and rinse them well. Add lentils to the dutch oven and stir. Add shoyu and miso. Turn heat up to high and slowly add the vegetable stock: 8 cups for a thicker stew, 10 cups for a thinner stew. Once the stew comes to a boil, turn down to medium-low and simmer, half-covered, for 60-90 minutes. The longer the stew simmers, the deeper the flavour will develop.

Hope you enjoy it!

3 thoughts on “Macro Bread Dumplings and Lentil Stew

  1. Looks great! I yet have to find a glutenfree sourdough bread 😀 I do actually attempt to make my own one day. But it looks very much like a recipe for the traditional Czech dumplings which I remember from my home 🙂


    • Thank you 🙂 I’m working on a gluten-free sourdough recipe right now, but it’s no where near close to being ready to share yet – hopefully soon! Next time I make a batch, I’ll try it out with gluten-free bread and let you know how it turns out!


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