Lentil & Mushroom Stew with Millet Dumplings

Method

1. Set a large oven proof pan or skillet over a high heat and fry the mushrooms in the dry pan until reduced and starting to colour. Remove the mushrooms from the pan and set aside.
2. Add a generous amount of oil to the pan, along with the carrot, celery, onion and garlic. Fry on a low heat for 10 to 15 minutes until very soft and golden.
3. Return the mushrooms to the pan, with the paprika, stock and umami paste and simmer with the lid on for 15 to 20 minutes or until the lentils are mostly cooked through.
4. Meanwhile combine all your dumpling ingredients and bring together into a dough.
5. Heat your oven to 180C.
6. Stir in the crème fraiche and a small handful of dill (leaving some for garnish) through the stew, check the seasoning.
7. Ball the dough into 6 to 8 dumplings and gently add to the stew.
8. Cover the pan with a lid and place in the oven for 20 minutes. Uncover for a further 5 minutes to crisp the top of the dumplings (optional).
9. Serve with a garnish of dill and a squeeze of lemon.