1 c. chopped, small, potatoes (I left the skin on)
3/4-1 c. lentils
1 peeled/cubed apple
2 chopped carrots
1 small chopped onion
2 tsp olive oil
2-4 c, apple broth (or vegetable broth, but it won’t be as sweet)
sea salt/pepper to taste
dumplings (flour, water or milk, salt)
Cook the onions down with the olive oil first, then add all the rest (except dumplings). You can do it in a large pot (on simmer), or a slow cooker.
When the potatoes are soft (ish), but not crumbling add the dumplings. They need time to cook, but if you put them in too early, they get really tough.
If you want it creamier, take out a portion of the soup and blend it. Add it back to the rest, and you’re good to go.