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

Equipment

  • Large pot
  • Mixing bowl
  • Baking pan

Ingredients
  

  • 1 cup dried green lentils
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 cup milk
  • 1 egg
  • 2 tbsp butter, melted
  • 1 tbsp sugar

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, thyme, paprika, salt, and pepper. Cook for 1 minute until fragrant.
  • Add the lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
  • Reduce heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • While the stew simmers, preheat the oven to 400°F. In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
  • In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
  • Pour the cornbread batter into a greased 8-inch baking pan. Bake for 18-20 minutes until the top is golden and a toothpick comes out clean.
  • Serve bowls of stew with squares of warm cornbread on the side.

Notes

Let the stew rest for 5 minutes before serving so the lentils absorb more broth and thicken naturally. If the stew becomes too thick the next day, add a splash of water when reheating. The cornbread can be made a day ahead and warmed in the oven to restore its texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Baking pan