Slow-Cooker Lentil Stew with Cornbread Dumplings

Name: Slow-Cooker Lentil Stew with Cornbread Dumplings
Ingredients: 1 lb dried lentils (2 cups), sorted, rinsed; 3 cups water; 1 teaspoon ground cumin; 1 teaspoon salt-free seasoning blend; 3 medium carrots, thinly sliced (1 1/2 cups); 1 medium yellow or red bell pepper, cut into 1-inch pieces; 1 medium onion, chopped (1/2 cup); 1 can (14.5 oz) diced tomatoes with green chiles, undrained; 1 can (14 oz) vegetable or chicken broth; 1/2 cup all-purpose flour; 1/2 cup whole-grain yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup milk; 2 tablespoons canola oil; 1 egg, slightly beaten

"Looking for a delicious dinner? Then check out this lentil stew with cornbread dumplings that's made in slow cooker...."

INGREDIENTS

•

1 lb dried lentils (2 cups), sorted, rinsed

•

3 cups water

•

1 teaspoon ground cumin

•

1 teaspoon salt-free seasoning blend

•

3 medium carrots, thinly sliced (1 1/2 cups)

•

1 medium yellow or red bell pepper, cut into 1-inch pieces

•

1 medium onion, chopped (1/2 cup)

•

1 can (14.5 oz) diced tomatoes with green chiles, undrained

•

1 can (14 oz) vegetable or chicken broth

•

1/2 cup all-purpose flour

•

1/2 cup whole-grain yellow cornmeal

•

1 teaspoon baking powder

•

1/4 teaspoon salt

•

1/4 cup milk

•

2 tablespoons canola oil

•

1 egg, slightly beaten

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes