Slice the meat into large bite-size pieces. Season with salt and dust liberally with flour. Heat the Olive Oil in a heavy-based casserole pot and brown the meat really well. Do this in 2 batches if necessary, otherwise the meat will stew instead of sear). Using a slotted spoon, remove the beef from the pot and set aside.

Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes. Combine the water and stock and add to the pot along with the bay leaf and browned meat. Bring the mixture to a boil, then turn down the heat and simmer very gently for 45-60 minutes, skimming the foam that rises to the surface as necessary.

While the soup is simmering, prepare the dumplings. Combine the breadcrumbs and flour in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the vegetables and add the cooked lentils. Check the seasoning and adjust to your taste. Add the dumplings and cook for 2-3 minutes or until they rise to the surface.

Serve and enjoy!