This recipe for Easy Cornbread Lentil Casserole is a quick and easy meal for a weeknight that is full of vegetables and Cajun spices. This is a great extra! It is gluten-free and vegan.
Ingredient
– Red lentil– Green pepper, onion, and celery– Garlic– Vegetable broth– Diced tomatoe– Cornmeal– Almond flour and Arrowroot starch
Direction
Add olive oil to a 12-inch cast iron or oven-proof pan and sauté onions, celery, and bell peppers over medium-high heat. Add garlic and sauté another minute.
1
After adding diced tomatoes and juices, add vegetable broth and dry lentils. Boil then simmer for 12 minutes. Stir in Cajun seasoning.
2
Put the cornbread dumpling dry ingredients in a medium bowl while the lentil mixture simmers.
3
Adding almond milk, arrowroot, olive oil, and sugar. Mix and wait at least 5 minutes.
4
On top of the lentils, drop seven to eight mounds of cornbread batter. Put the cornbread in the oven for 15 to 20 minutes, or until it starts to turn golden brown.
5
also see
also see
Vegan Gluten-Free Pumpkin Pie with Gingersnap Crust recipes