Vegetable Stew with Dumplings

Veggie Pot Pie Stew and Dumplings

This hearty stew has a creamy red lentil sauce spiked with traditional pot pie veggies and seasonings topped with pillowy dumplings acting like the crust.

The cool months hit and I long for those comforting foods that you come with this time of year. I love a good pot pie and a good stew, so I have combined the flavours and textures in this dish and made a vegetable stew, with hearty rich red lentil base and optional dumplings.  While, I myself don’t love dumplings, the rest of my family loves this addition. And in fact when eating left overs, my son will request just the dumpling.


Place the dumplings around the entire surface of the stew. They will puff up like this.

The keys to avoiding heavy, dense dumplings are working gently with the flour, making them no bigger than 2 tablespoon scoops, and not cooking them too long.  Also adding them in to the dish at to late of time, risks burning the stew on the bottom of the pan (speaking from experience).


I have not yet tried making the dumplings with a gluten-free flour, but in my next iteration of this dish, I am going to flavour it with Indian spices and try making chickpea flour dumplings.

About Red Lentils

red lentils
Red lentils

Red lentils are a very versatile protein source in a plantiful kitchen. They cook up quickly and break down into almost a pureed texture, acting as a great binder and thicker for soups and stews (and baking…will post my granola bar recipe soon).


Lentils are nutritional powerhouses:

  • Good source of protein: 1/2 cup = 26 grams
  • Excellent source of fibre: 1/2 cup=80% of your recommended daily amount
  • Also great source of iron, manganese and folate.

For an added bit of protein, and provide a texture more like the filling of a traditional chicken pot pie, you could add in some baked tofu or chickpeas.  But this hearty winter stew will be totally satisfying as is.

Veggie Pot Pie Stew with Dumplings
  1. In a large pot over medium heat, heat the coconut oil. Add in the celery, onion and carrot, and cook, stirring occasionally, for 5 minutes.
  2. Next stir in the potato and seasonings. Mix all ingredients well and add your rinsed red lentils to the dish, stirring once again.
  3. Pour in the water and stock, and increase the heat to bring the pot to a boil. Once boiling, reduce to medium or medium low, to bring the stew back down to a simmer. Cover with a lid and let simmer for 10 minutes.
  4. Make the dumplings (see below).
  5. While the stew is simmering, place our peas and corn into a large bowl and cover with cool water, letting them defrost gently. Just before adding them in, drain the water and place them in a strainer and run warm water over them to take out any last bit of frozen.
  6. Add them to the pot and give the stew a big stir, making sure everything is well incorporated, add in the salt and pepper.
  7. Using a tablespoon, drop the dumpling batter into the pot around the total surface area of the stew. Place the lid back on the pot and simmer another 10 minutes.
  8. Remove the stew from the heat and let sit covered for 5 minutes. Scoop the stew into serving bowls, adding a dumpling or two to each bowl and enjoy!
  1. In a large mixing bowl whisk together the flour, baking powder and salt. Toss in fresh parsley and incorporate before adding the coconut oil and milk. Using a fork, mix the ingredients together just until moistened.

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