You are here

Slow Cooker Lentil Stew With Cornbreod Dumplings

Southern.Crockpot's picture
Ingredients
For stew
  Dried lentils 1 Pound, sorted, rinsed (2 Cups)
  Water 3 Cup (48 tbs)
  Ground cumin 1 Teaspoon
  Salt free seasoning blend 1 Teaspoon
  Carrots 3 Medium, thinly sliced to make 1 1/2 cups
  Yellow bell pepper/Red bell pepper 1 Medium, cut into 1-inch pieces
  Onion 1 Medium, chopped to make 1/2 cup
  Canned diced tomatoes and green chilies 14 1⁄2 Ounce (Undrained, 1 Can)
  Canned vegetable broth 14 1⁄2 Ounce (1 Can)
For dumplings
  All purpose flour 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Fat free milk 1⁄4 Cup (4 tbs) (Skim Milk)
  Canola oil 2 Tablespoon
  Egg/2 egg whites 1 , lightly beaten
Directions

MAKING
1. In a large 3 1 /2- to 4-quart slow cooker, add the stew ingredients
2. Cover and cook them on a low heat setting for 7-8 hours
3. In a medium bowl, mix the flour, the cornmeal, the baking powder and salt.
4. Add the milk, oil and eggs to the mixture until just moistened
5. Drop the dough on to the hot lentil mixture and then increase the heat setting to high
6. Cover and cook for 25-35 minutes or till the dumplings are cooked through

SERVING
7. Serve hot immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Healthy
Ingredient: 
Lentil
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
4.31316
Average: 4.3 (19 votes)