slow-cooker lentil stew with corn bread dumplings
2 cups dried lentils (1pound) sorted and 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 red bell pepper, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (141/2 ounces) diced tomatoes and green chilies, undrained
1 can (14 ounces) vegetable broth
Dumplings
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free (skim) milk
2 tablespoons canola oil
1 egg or 2 egg whites, slightly beaten
1. Mix all stew ingredients in a 3 1/2 to 4 quart slow cooker. Cover and cook on low heat for 7 to 8 hours.
2. Mix flour, cornmeal, baking powder and salt in a medium bowl. Stir in milk, oil and egg just until moistened.
3. Drop dough by spoonfuls onto cooked lentil stew. Increase heat setting to high. Cover and cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.
4. Enjoy!
thanks to Eugenia R Peaden of Bloomingdale’s Foodies for this great contribution!