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Hearty Lentil and Vegetable Stew with Cornbread Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl

Ingredients
  

  • 1 cup dried green lentils
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • 2 medium potatoes, cubed
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp olive oil

Instructions
 

  • Rinse the lentils and set them aside. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the onion turns soft.
  • Stir in the garlic, potatoes, thyme, salt, and pepper. Cook for 1 minute. Add the lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes.
  • While the stew simmers, mix the cornmeal, flour, baking powder, and salt in a bowl. In a separate bowl, whisk the milk, egg, and olive oil together. Pour the wet ingredients into the dry ingredients and stir just until combined.
  • Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover the pot and cook for 12 to 15 minutes without lifting the lid until the dumplings are firm and cooked through.

Notes

Let the stew rest for 5 minutes after cooking so the dumplings set and the broth thickens a bit more. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. If you need to stretch it further, add an extra potato or carrot when you have them on hand.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl