Lentil and Herb Dumplings

Boil red lentils in water until tender, drain well, and mash with cumin and finely chopped parsley.

Mix flour with water and a splash of olive oil to create a smooth, pliable dough.

Divide dough into 8 pieces, flatten each, place a spoonful of lentil mixture in the center, and seal to form dumplings.

Bring a large pot of salted water to a boil and cook the dumplings for 8-10 minutes until they float and are soft.

Drain and serve immediately or store in the fridge for up to 3 days.