SLOW-COOKER LENTIL STEW WITH CORNBREAD DUMPLINGS

Slow-Cooker Lentil Stew with Cornbread Dumplings image

Looking for a delicious dinner? Then check out this lentil stew with cornbread dumplings that's made in slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h50m

Yield 8

Number Of Ingredients 16

Ingredients

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

Steps:

In 3- 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 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.

Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 25 mg, Fat 1/2, Fiber 12 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g