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Slow Cooker Lentil Stew with Cornbreod Dumplings

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

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

7. Serve hot immediately

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2780 Calories from Fat 405

% Daily Value*

Total Fat 45 g69.7%

Saturated Fat 5 g25.2%

Trans Fat 0.1 g

Cholesterol 212.6 mg70.9%

Sodium 3599.7 mg150%

Total Carbohydrates 454 g151.3%

Dietary Fiber 158.2 g632.8%

Sugars 30.3 g

Protein 146 g291.4%

Vitamin A 660.3% Vitamin C 549.2%

Calcium 101% Iron 261%

*Based on a 2000 Calorie diet

Slow Cooker Lentil Stew With Cornbreod Dumplings Recipe