Fennel Seed and Tarragon Red Lentil Soup with Dumplings

Method

1. Crush fennel seeds and add to the pot during sautéing, then stir tarragon into the soup during simmering.
2. In a large pot, heat oil over medium heat. Sauté onion, garlic, and carrots until softened.
3. Add lentils, potatoes, cumin, coriander, salt, and pepper. Stir well.
4. Pour in enough water to cover the ingredients. Bring to a boil.
5. Reduce heat and simmer for 25-30 minutes until lentils and vegetables are tender.
6. Prepare dumplings by shaping the dough into small balls and adding to the soup to cook for 10 minutes.