Go Back
Slow Cooker Vegetarian Lentil and Vegetable Stew with Cornbread
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Pan

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 1 medium onion, chopped
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, cubed
  • 1 (14 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 1 tbsp baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • ½ tsp salt

Instructions
 

  • Place the lentils, onion, carrots, celery, potatoes, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper in the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the lentils are soft and the vegetables are tender.
  • About 30 minutes before serving, preheat the oven to 400°F. In a mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and ½ teaspoon salt.
  • Add the milk, egg, and melted butter to the dry ingredients. Stir until just combined.
  • Pour the batter into a greased 8-inch baking pan. Bake for 20 minutes until the top is golden and a toothpick comes out clean.
  • Serve scoops of stew alongside wedges of warm cornbread.

Notes

Let the stew rest for 10 minutes after cooking so the lentils thicken the broth naturally. If the cornbread cools before serving, warm the slices briefly in the oven. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Pan