Makes 6 meal-sized servings
Ingredients:
For the lentils:
- 1 Tbsp. extra virgin olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp. fine sea salt (optional)
- 2 cups water, vegetable or chicken broth
- 1 1/4 cups (10 ounces) dried lentils, sorted and rinsed
- 14-16 ounces diced tomatoes (can be fresh, frozen or canned)
- 2 Tbsp. taco seasoning
- 2 Tbsp. tomato paste
For the cornbread topping:
- 3/4 cup cornmeal
- 1/2 cup unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/2 cup milk
- 1 large egg
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup corn kernels (can be fresh, frozen or canned)
Directions:
- Heat oil in deep skillet or Dutch oven, over medium-high heat. Cook onion, pepper and garlic in oil, stirring frequently, until vegetables are tender.
- Stir in water/broth, lentils, tomatoes, seasonings and paste. Bring to a boil, then reduce heat to low. Partially cover and simmer 25 to 30 minutes or until lentils are tender. Add more liquid if needed.
- Heat oven to 400°F. Lightly grease 2-quart casserole dish.
- Prepare cornbread topping by mixing dry ingredients in a small bowl and wet ingredients in a medium bowl. Then add the dry ingredients to the wet ingredients.
- Spoon lentil mixture into dish. Spread topping evenly over lentil mixture.
- Bake uncovered 15 to 20 minutes until topping is golden brown. Serve warm.
About Christina Nifong:
Christina Nifong, blogger at christinanifong.com, is a teller of tales, a collector of ideas and a writer who has enjoyed a decades-long career as a journalist and features writer. Based in Southwest Virginia, Nifong currently freelances for magazines such as The Local Palate and SWVA Living.
Before moving to Southwest Virginia, Nifong worked in Albania and Vienna, Austria. She has also worked in Boston, New York, Los Angeles, Atlanta and Raleigh, N.C.
Nifong has covered everything from presidential races and poverty to artists and chefs, written yearlong series and award-winning short features. She loves introducing readers to new concepts, intriguing people and excellent writing.
Since moving to Southwest Virginia, Nifong has become a locavore with a large garden and five chickens. Nifong recently spent a year writing about food for The Roanoke Times. She currently teaches classes to help people find and eat healthy, local food.
For more information on Nifong’s work or to enjoy more of her recipes, visit http://christinanifong.com/.
