Lentil Stew with Dumplings

Makes 4 to 6 servings.

1-1/4 cups dry lentils
8 cups water (2 quarts)
4 carrots, peeled and sliced
2 large potatoes, cut into cubes
1 large onion, peeled and sliced
4 vegetable bouillon cubes or 1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper

Rinse the lentils under running water.  Place in a large pot with 2 quarts of water.  Bring the mixture to a boil and simmer over medium heat for 20 minutes.  The lentils will be almost tender.  Add the vegetables, bouillon, garlic and black pepper.  Stir gently and allow the mixture to simmer for 20 minutes more.  The vegetables and lentils will both be tender.

Add enough extra water so that all of the solids are well covered with liquid.  Bring the mixture to a slow simmer, not a boil, as that will cause the dumplings to disintegrate.

Dumplings

2 tablespoons vegetable oil
Egg-replacement equal to 1 egg, or 3 tablespoons milk (or soya milk)
1/2 cup milk (or soya milk)
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley flakes (optional)

In a large bowl, combine the oil, egg replacer (if used), and milk until they are well blended.  Add the flour, baking powder, salt, sugar and parsley flakes.  Mix into a stiff batter.  Set aside.

When the stew is simmering slowly, drop the dough by small rounded teaspoons onto the vegetables.  Cover the pot and let the dumplings simmer undisturbed for 20 minutes.  No peeking.  Serve the stew and dumplings as soon as possible.  The stew will be thickened, and the dumplings will be light and fluffy.