Lentil Stew with Cornbread Dumplings

 

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 (1 1/2 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 or chicken broth

1/2

cup all-purpose flour

1/2

cup whole-grain yellow cornmeal

1

teaspoon baking powder

1/4

teaspoon salt

1/4

cup milk

2

tablespoons canola oil

1

egg, slightly beaten

• 1 In 3- to 4-quart slow cooker, mix all stew ingredients.
• 2 Cover; cook on Low heat setting 7 to 8 hours.
• 3 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.