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Veggie Stew with Dumplings Stew

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

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.

Dumplings:

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)

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.