Veggie Stew with Dumplings

Courtesy of Heather



1 can lentils (don't drain the liquid)
2 cans vegetable soup stock
1 leek (sliced and diced)
2 cloves garlic (crushed)
2 stalks of celery (chopped)
1 or 2 carrots (chopped)
1 small green pepper (chopped)
1 small red pepper (chopped)
12 - 15 mushrooms (chopped)
2 tbs olive oil
1 tbs of flour
Salt, pepper, basil, oregano, bay leaves, chili seeds to taste


2 cups flour
2 tsp baking powder
1 tsp salt
2 tbs olive or vegetable oil
3/4 cup Rice Dream (or probably soy milk would work fine too)


To make stew:
Wash all the veggies and cut into quarters. Put the oil in a large pot and then add the chopped leek and garlic. Cook for about 5 minutes until the leek turns bright green. Then add the flour and stir until the pieces of leek are coated in flour. Add the 2 cans of vegetable stock, and stir well. Then add the can of lentils and the chopped veggies. Add any other vegetables you like. Add the herbs and spices to your own preference. More chili seeds if you like it spicy! I added some juice from a jar of hot pickled banana peppers for extra kick. Simmer (a near boil) over low heat for about 1/2 an hour or so.

To make dumplings:
Mix the dry ingredients together with a fork. Stir in the Rice Dream and then the oil until you have a bowl full of gooey, sticky dough. It should be quite wet; if it isn't, add a bit more Rice Dream.

Turn up the heat on the soup until it is boiling (probably around 3 or 4). Spoon the dumpling dough into the top of the soup in large chunks (around the size of a kiwi) and put the lid back on the pot. Leave for 10 minutes (don't open the pot, it's the steam from the boiling soup that cooks the dumplings). After 10 minutes, take off the lid and the gooey dough-balls have magically expanded and transformed into yummy, bread-y dumplings!

See other recipes submitted by Chet Day