Best Spicy Lentils With Cornbread Recipes

SPICY LENTILS WITH CORNBREAD

Steps:

• 1. In a large pot warm the oil under medium heat, then add the sliced carrot and minced garlic, fry for about 5 minutes just until the garlic has cooked. Then add the bay leaf , peppercorns, whole cloves and chilies ( leave out for a non spicy version), you'll fry these for about 2 minutes, this brings out or release the flavors and scents of the spices. You'll smell the spiciness from the chili and peppercorns, and the intense scent of the cloves.
• 2. Have your water ready, next add the paprika, salt, bouillon and lentils. Stir to distribute all the spices and lentils. Now you can add your water to the pot, ( note for every cup of lentils you add one and half cups of water.).
• 3. Bring the lentils to boil over medium heat, then lower the heat and continue cooking until the lentils are soft. It depends on your taste if you want the lentils to have more of a soupy texture than you'll need to add more water. Check on them often to make sure they don't get to dry.
• This recipe makes a hearty meal by serving the lentils with some smoked meat, smoked ham is what you see here, and corn bread. Or vegetarians can skip the meat and just enjoy.

SWEET AND SPICY CORNBREAD

Steps:

• Heat the oven to 375 degrees F.
• Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
• In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)

SPICY CORNBREAD WITH FRESH CORN

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the corn, scallions, pepper jack and chipotle pepper.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

SPICY LENTILS

Steps:

• Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
• Cover and cook for 10 mins until soft.
• Add garlic, curry powder, cumin, coriander and cook for 1 minute.
• Add water, broth, lentils and bay leaves and bring to the boil.
• Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
• Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.

CORNBREAD LENTIL CASSEROLE

Steps:

• Heat oil in 3 qt saucepan over med-hi heat.
• Cook onion, pepper, and garlic in oil. Stir frequently until veggies are tender.
• Stir in water, lentils, tomato sauce and seasoning mix.
• Bring to a boil, then reduce heat to low. Partially cover and simmer 35 to 40 min or until lentils are tender.
• Heat oven to 400 °.
• Lightly grease 2-quart casserole (or a 9x13 pan, as Terri does.)
• Prepare cornbread topping by mixing all ingredients until moistened.
• Spoon lentil mixture into casserole, then spread topping evenly over lentil mixture.
• Bake uncovered 15 to 20 minutes until topping is golden brown.
• Loved the following with the green onion addition, too yummy!
• **Used half of the following when I didn't have Jiffy on hand. I also put some green onions in the corn bread.
• INGREDIENTS.
• • 1 cup all-purpose flour.
• • 1 cup yellow cornmeal.
• • 2/3 cup white sugar.
• • 1 teaspoon salt.
• • 3 1/2 teaspoons baking powder.
• • 1 egg.
• • 1 cup milk.
• • 1/3 cup vegetable oil.
• DIRECTIONS.
• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.