Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with 2-quarts of water.
Bring the mixture to a boil and allow it to simmer over medium heat for about 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. Taste and add salt if you think it needs it.
Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils it will disintegrate the dumplings instead of cooking them up into fluffy, glimmering jewels.
While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
When the soup is simmering slowly, it is time to drop in the dumplings.
Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean.
Put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peek.
Let the dumplings simmer covered for the full 20 minutes. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.