Lentil and Vegetable Stew with Cheesy Dumplings

This is a delicious, warming dish and you certainly don't miss any meat content. Use any vegetables you like, so long as you have about 600g-700g. I have used many combinations and this seems to be the family favourite.
This serves 4 hungry people.

25g butter
1 onion, chopped
1 leek, sliced
2 cloves garlic, grated or crushed
4 medium carrots, diced
1 green or red pepper, chopped
8 medium sized broccoli florets or cauliflower or a mixture
1/2 teaspoon thyme leaves
400ml tomato juice
350ml vegetable stock
80g red lentils
50g frozen peas
50g sliced green beans
1 tablespoon chopped fresh parsley
Salt and pepper to taste

For the dumplings:
120g self-raising flour
A pinch salt
1/2 teaspoon mustard powder
Black pepper to taste
55g vegetarian suet
30g mature cheddar cheese, grated
Sufficient water to make a soft dough

1.In a large saucepan, melt the butter over a low heat and add the onions, leek and garlic, cook gently for 2-3 minutes then add the carrots, pepper, broccoli or cauliflower and thyme. Stir well and cover and allow the vegetables to sweat in the butter for about 10 minutes.
2.Raise the heat and add the tomato juice and stock and bring to the boil.
3.Stir in the lentils and simmer for 20 minutes.
4.Add the peas and beans and simmer for a further 5 minutes whilst you make the dumplings.

To make the dumplings:
1.Sieve the flour, salt, mustard and black pepper together in a mixing bowl.
2.Stir in the suet and cheese.
3.Add 3 tablespoons of cold water and stir, adding more water to make a soft but handleable dough.
4.Four your hands and roll the dough into 12 small dumplings about the size of a walnut, they will expand in the stew.
5.As the stew simmers drop in the dumplings and replace the lid, allow to simmer for 20 minutes.
Serve in warm bowls with extra cheese and if you are very hungry some potato wedges on the side to dunk.