Lentil Stew With Ham Dumplings

• 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

1. 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.
2. 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.
3. 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.

rye rolls, milk, egg, nutmeg, ham, oil, red onions, red lentils, curry powder, water, paste, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/16572 (may not work)