Cornbread Lentil Casserole Recipes

CORNBREAD LENTIL CASSEROLE

Steps:

• Heat oil in 3 qt saucepan over med-hi heat.
• Cook onion, pepper, and garlic in oil. Stir frequently until veggies are tender.
• Stir in water, lentils, tomato sauce and seasoning mix.
• Bring to a boil, then reduce heat to low. Partially cover and simmer 35 to 40 min or until lentils are tender.
• Heat oven to 400 °.
• Lightly grease 2-quart casserole (or a 9x13 pan, as Terri does.)
• Prepare cornbread topping by mixing all ingredients until moistened.
• Spoon lentil mixture into casserole, then spread topping evenly over lentil mixture.
• Bake uncovered 15 to 20 minutes until topping is golden brown.
• Loved the following with the green onion addition, too yummy!
• **Used half of the following when I didn't have Jiffy on hand. I also put some green onions in the corn bread.
• INGREDIENTS.
• • 1 cup all-purpose flour.
• • 1 cup yellow cornmeal.
• • 2/3 cup white sugar.
• • 1 teaspoon salt.
• • 3 1/2 teaspoons baking powder.
• • 1 egg.
• • 1 cup milk.
• • 1/3 cup vegetable oil.
• DIRECTIONS.
• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

ROSEMARY CORNBREAD LENTIL POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.
• Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.
• In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.

LENTIL CHILI PIE WITH CORNBREAD CRUST

Steps:

• To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
• In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
• To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
• Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
• Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
• Add in bell pepper, celery; simmer 15 minutes longer (at this point the chili can be cooled and refrigerated; recommended because it becomes more flavorful).
• Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
• Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
• Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.

SLOW-COOKER LENTIL STEW WITH CORNBREAD DUMPLINGS

Steps:

• In 3- to 4-quart slow cooker, mix all stew ingredients.
• Cover; cook on Low heat setting 7 to 8 hours.
• In medium bowl, mix flour, cornmeal, baking powder and salt. Stir in milk, oil and egg just until moistened. Drop dough by spoonfuls onto hot lentil mixture. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

SPICY LENTILS WITH CORNBREAD

Steps:

• 1. In a large pot warm the oil under medium heat, then add the sliced carrot and minced garlic, fry for about 5 minutes just until the garlic has cooked. Then add the bay leaf , peppercorns, whole cloves and chilies ( leave out for a non spicy version), you'll fry these for about 2 minutes, this brings out or release the flavors and scents of the spices. You'll smell the spiciness from the chili and peppercorns, and the intense scent of the cloves.
• 2. Have your water ready, next add the paprika, salt, bouillon and lentils. Stir to distribute all the spices and lentils. Now you can add your water to the pot, ( note for every cup of lentils you add one and half cups of water.).
• 3. Bring the lentils to boil over medium heat, then lower the heat and continue cooking until the lentils are soft. It depends on your taste if you want the lentils to have more of a soupy texture than you'll need to add more water. Check on them often to make sure they don't get to dry.
• This recipe makes a hearty meal by serving the lentils with some smoked meat, smoked ham is what you see here, and corn bread. Or vegetarians can skip the meat and just enjoy.

TAMALE LENTIL CASSEROLE

Steps:

• Heat oil in 3-quart saucepan over medium-high heat.
• Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
• Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
• Partially cover and simmer 35 to 40 minutes or until lentils are tender.
• Heat oven to 400F.
• Grease 2-quart casserole with shortening.
• Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
• Spoon lentil mixture into casserole.
• Spread topping evenly over lentil mixture.
• Bake uncovered 15 to 20 minutes until topping is golden brown.