bean stew with dumplings
serves 4

1 tbsp vegetable oil
1 onion, chopped
2 celery stalks, chopped
900 ml vegetable stock
3 large carrots, sliced
3 potatoes, peeled and chopped
2 zucchini, chopped
2 tomatoes, chopped
2 tbsp tomato paste
1/2 cup red lentils
425 g canned beans, rinsed and drained (use kidney, or four-bean mix)
1 tsp paprika

DUMPLINGS
1 cup flour (i used wholemeal)
2 tsp baking powder
1 tsp paprika
1 tsp dried mixed herbs
30g vegetable shortening eg copha
100-150ml water

heat oil in a casserole dish and gently fry the onion and celery for 3/4 minutes until just softened. pour in the stock and stir in the carrots and potatoes. bring to the boil, cover and cook for 5 minutes. stir in the zucchini, tomatoes, tomato paste, lentils, beans and paprika. bring to the boil, cover and cook for 5 minutes. meanwhile, make the dumplings. sift the flour, baking powder and paprika into a bowl. blend with the shortening in a food processor until it resembles fine breadcrumbs. place back in bowl, stir in the herbs and enough water to form a soft dough. divide into eight and roll into balls. uncover the stew, stir, then add the dumplings, pushing them slightly into the stew. cover and reduce the heat to simmer. cook for a further 15 minutes until the dumplings have risen and are cooked through. serve immediately.

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