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Slow Cooker Lentil Stew with Cornbread Dumplings

Portions:8 servings (about 1 cup stew and 1 dumpling each)
Preparation Time: 7 hours 50 minutes
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Equipment

Ingredients

STEW

  • 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 (11⁄2 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 broth

DUMPLINGS

  • 1 ⁄2 cup all-purpose flour
  • 1 ⁄2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup fat-free skim milk
  • 2 tablespoons canola oil
  • 1 egg or 2 egg whites slightly beaten

Instructions

  • In 31⁄2- 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 1⁄4 teaspoon 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.

Nutritional Information

Calories: 330 kcal
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Course Crockpot / Slow cooker / Stew
Diets Low Fat / Vegetarian