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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the lentils under cold water and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, diced carrot, and jalapeño. Cook for another 2-3 minutes until fragrant.

Step 4

Add the ground cumin, paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.

Step 5

Pour in the canned diced tomatoes (including their juices), tomato paste, and vegetable broth. Bring the mixture to a simmer.

Step 6

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.

Step 7

While the lentils are cooking, preheat your oven to 400°F (200°C) to prepare the cornbread.

Step 8

In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and a pinch of salt.

Step 9

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.

Step 10

Grease a small baking dish or cast-iron skillet. Pour the cornbread batter into the prepared dish and smooth the top with a spatula.

Step 11

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.

Step 12

Once the lentils are done, adjust seasoning to taste, adding more salt or spices if needed.

Step 13

Serve the spicy lentils in bowls with a slice of warm cornbread on the side.

Nutrition Facts

Serving size	(2333.8g)

Amount per serving	% Daily Value*
Calories	2594.6

Total Fat 92.7g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 10.8g
Cholesterol 282.4mg	0%
Sodium 5863.5mg	0%
Total Carbohydrate 381.4g	0%
Dietary Fiber 57.9g	0%
Total Sugars 76.1g
Protein 75.1g	0%

Vitamin D 128.5IU	0%
Calcium 654.7mg	0%
Iron 26.8mg	0%
Potassium 4717.0mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 11.3%

Carbs: 57.3%