Slow Cooker Lentil Stew with Cornbread Dumplings
Equipment
Ingrediënten
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
Instructies
- 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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