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Slow-Cooker Lentil Stew with Cornbread Dumplings
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Prep Time:
15 minutes
Total Time:
7 hours 50 minutes
Try a comforting meal: lentil stew with cornbread dumplings, all easily cooked in a 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
Instructions:
  • Combine all stew ingredients in a 3- to 4-quart slow cooker.
  • Slowly simmer covered on Low heat for 7 to 8 hours.
  • Combine flour, cornmeal, baking powder, and salt in a medium bowl. Add milk, oil, and egg, stirring until just moistened. Spoon dollops of dough onto the hot lentil mixture, then cover and cook on High for 25 to 35 minutes, or until a toothpick inserted in the center of the dumplings comes out clean.

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