Spicy Lentils with Cornbread
Dive into a bowl of comfort with this Spicy Lentils with Cornbread recipe, a hearty and flavorful fusion of bold spices and cozy Southern charm. Simmered to perfection in a rich blend of cumin, paprika, and chili powder, tender green or brown lentils soak up the zesty kick of jalapeño and the sweetness of diced tomatoes. Meanwhile, a golden, buttery cornbread baked from scratch serves as the perfect companion to soak up every last spoonful. This dish combines wholesome, protein-packed lentils with the warmth of homemade cornbread, making it a satisfying meal for any night of the week. Quick to prepare and perfect for families or meal preppers, this recipe transforms pantry staples into a savory masterpiece you'll love!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 small jalapeño, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 0.75 cup milk
- 2 tablespoons unsalted butter, melted
- 1 egg
Instructions
Rinse the lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, and jalapeño. Cook for another 2-3 minutes until fragrant.
Add the ground cumin, paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the canned diced tomatoes (including their juices), tomato paste, and vegetable broth. Bring the mixture to a simmer.
Add the rinsed lentils to the pot. Reduce the heat to low, cover, and let simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
While the lentils are cooking, preheat your oven to 400°F (200°C) to prepare the cornbread.
In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and a pinch of salt.
In a separate bowl, whisk together the milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Grease a small baking dish or cast-iron skillet. Pour the cornbread batter into the prepared dish and smooth the top with a spatula.
Bake the cornbread in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Once the lentils are done, adjust seasoning to taste, adding more salt or spices if needed.
Serve the spicy lentils in bowls with a slice of warm cornbread on the side.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 76.1 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 655 mg | 50% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4717 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
