Mexican Lentil Soup with Skillet Cornbread

Name: Mexican Lentil Soup with Skillet Cornbread
Ingredients: 1 tablespoon olive oil; 1 yellow onion (peeled, small dice); 2 carrots (peeled, small dice); 1 red bell pepper (seeded, small dice); 2 teaspoons chili powder; 1 teaspoon cumin; 1 (15-ounce) can mild salsa; 1 and 1/2 cups dried green lentils (picked over, rinsed, drained); 1 (15-ounce) can fire-roasted tomatoes (diced); 6 cups organic chicken stock; 1/4 cup cilantro (roughly chopped, to garnish) (optional); 1/4 cup sour cream (optional); Kosher salt and freshly ground black pepper (to taste); 1 1/4 cup coarse ground cornmeal; 3/4 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon Kosher salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 2 eggs (lightly beaten); 8 tablespoons unsalted butter (melted, divided); 1 cup frozen kernels (thawed)

Mexican Lentil Soup with Skillet Cornbread was pinched from <a href="http://abc.go.com/shows/the-chew/recipes/mexican-lentil-soup-with-skillet-cornbread-clinton-kelly" target="_blank" rel="noopener">abc.go.com.</a>

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INGREDIENTS

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1 tablespoon olive oil

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1 yellow onion (peeled, small dice)

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2 carrots (peeled, small dice)

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1 red bell pepper (seeded, small dice)

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2 teaspoons chili powder

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1 teaspoon cumin

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1 (15-ounce) can mild salsa

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1 and 1/2 cups dried green lentils (picked over, rinsed, drained)

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1 (15-ounce) can fire-roasted tomatoes (diced)

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6 cups organic chicken stock

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1/4 cup cilantro (roughly chopped, to garnish) (optional)

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1/4 cup sour cream (optional)

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Kosher salt and freshly ground black pepper (to taste)

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1 1/4 cup coarse ground cornmeal

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3/4 cup all-purpose flour

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1 tablespoon granulated sugar

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1 teaspoon Kosher salt

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1 1/2 cups buttermilk

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2 eggs (lightly beaten)

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8 tablespoons unsalted butter (melted, divided)

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1 cup frozen kernels (thawed)

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