1 bag lentils
Water (as needed to fill pot)
3 stalks celery, chopped
3 medium carrots, sliced
2 spring onions, sliced - optional
1 large onion, chopped
1 ham bone with meat
1 Tbsp salt
2 garlic cloves (or more to taste)
1 Tbsp shortening or oil (any kind)
Salt & pepper as needed
1/2 Tbsp chopped parsley
3 Tbsp flour (more or less as needed)
2 Tbsp paprika
1/4 cup water
Salt to taste
Pepper to taste
Parsley - optional
2 cups flour
Check lentils to make sure they are debris free. Wash lentils and put in a soup pot full 3/4 of the way with water (add more when/if water evaporates as needed). Add celery, carrots, spring onions, onion, ham bone, and 1 T salt. Bring to a boil, then simmer, covered, 80 minutes or longer. Skim foam as it accumulates.
Increase heat under soup pot to bring to boiling. At same time, in a small frying pan, combine shortening (or oil), and parsley til heated. Add flour and stir. Add garlic, stir. Once it becomes a pasty consistency (if too liquidy, add flour, or too dry, add more oil), remove from heat, add paprika. Stir. Immediately put in boiling soup while stirring. Loosen remaining with water and pour as well.
Check soup for salt and pepper and add if needed. Reduce heat and simmer for a few minutes.
In glass, combine water and egg; beat; then add salt, pepper and parsley. Put flour in bowl; add egg mixture. Stir to make consistency for dumplings (should be like bread dough. Bowl shouldn't be sticky with dough, if so, add more flour. If flour is not all sticking together, add more water).
Bring soup back to a boil. Put dumplings in soup as you form them: Scoop about 1/4 to 1/2 tsp onto small spoon and "drop" into soup (get spoon wet in soup as you "drop" them so it is wet when you get the next piece of dough - makes it easier). Do not "squish" or compress dough. Just scoop gently with spoon and drop into soup. Reduce heat and simmer 10 minutes more.