2) In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)
3) As the stock is at temperature, add the lentils, barley and stir. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes.
4) Make the meatballs. In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not coloured). Place into a bowl and let cool.
5) Take the broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey, beaten eggs, chopped parsley, salt, black pepper, golden sultanas and toasted pine nuts.
6) Fold all ingredients together. Do not over work the turkey.
7) Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about 2cm of flour.
8) In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.
9) Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.
10) Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings.
11) In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons, mould your dumplings 5cm in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on.
Once the dumplings have risen and expanded, serve!