This Cajun Lentil Cornbread Casserole recipe is an easy weeknight meal loaded with protein and fiber. Makes great leftovers! Gluten-free and dairy-free.
This recipe was created as part of the #TheSimpleLentil campaign, sponsored by Canadian Lentils. As always, all opinions are my own. Thanks for supporting the brands that support Salted Plains!
I find it somewhat disconcerting September is nearing its end. It could be the weather that continues to be in the upper 80's with humidity to match or the result of my mind wandering back to the home projects I started at the end of July and have yet to be completed. (Hello, bathroom renovation!)
With both of us back in the full-swing of the academic year, I'm finding even when I've done a pat-on-the-back job at meal planning for the week, when that time hits, there is little-to-no motivation left for either of us to put dinner on the table. Unless it's easy. Easy always wins.
But to make it easy in the best good-for-you way, I try to ensure we have recipes like this Cajun lentil cornbread casserole in my back pocket. Spicy, hearty, and comforting, it also pairs great with cooler evening temps. (Here's hoping that happens asap.)
Although I am not in control of the weather, I am happy to say this casserole hits all my major "must haves" in an easy meal. Incorporating lentils provides a hefty amount of protein and fiber for a nutritious boost. The lentils cook up quickly in the same skillet the veggies cooked in, thus reducing the amount of pots and pans.
Along with the lentils and spices, I commonly keep onions, celery, bell peppers, and canned diced tomatoes stocked in my pantry and fridge. It's one of those recipes prime for quick memorization.
Lastly—but certainly not least in my book—is the leftovers factor. A healthy dinner I can take for lunch the next day or heat up for dinner again the following night gets a blue ribbon. Make that two blue ribbons.
Want more gluten-free biscuits? Check out these keto cheddar bay biscuits!
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Cajun Lentil Cornbread Casserole
Ingredients
- 1 tablespoon olive oil
- 1 mesium onion diced
- 2 celery stalks chopped
- 1 green bell pepper seeded and diced
- 3 garlic cloves minced
- 15 ounces diced tomatoes undrained
- 2 ¼ cups water
- 1 ¼ cups dry red split lentils
- 1 ½ tablespoons Cajun seasoning store-bought or homemade mix*
Cornbread Dumplings
- 1 cup cornmeal
- 2 tablespoons almond flour gf oat flour or sorghum flour will work too
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon Cajun seasoning
- ½ cup unsweetened almond milk or milk of choice
- 1 large egg lightly beaten
- 2 tablespoons olive oil
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a 12-inch cast iron skillet or oven-proof skillet, add olive oil and cook onions, celery, and bell pepper over medium-high heat, stirring occasionally until onions have started to turn translucent and vegetables are tender, about 5-7 minutes. Add garlic and cook for an additional minute.
- Stir in diced tomatoes and their juices, followed by the water and dry lentils. Bring to a boil and then reduce heat to low. Cover most of skillet with a cover or metal baking sheet. Allow to simmer for about 12 minutes or until lentils are tender and water has reduced. Remove cover (with oven mitt) and remove from heat. Add in Cajun seasoning and stir to incorporate.
- While the lentil mixture is simmering, place the dry ingredients for the cornbread dumplings in a medium bowl. Whisk to combine. Add almond milk, egg, olive oil, and honey. Stir to combine and set aside until your lentils are done simmering.
- Drop seven to eight mounds of cornbread batter on top of lentils. Place skillet in the oven and bake for 15-20 minutest or until the cornbread has started to brown. Remove from oven and serve immediately. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition
danielle | rooting the sun
such a huge fan of this, tessa! i really rely on memory meals in the winter time to assemble easily beneath the harrowing winds and frigid air. this is ultimate comfort, some of which i hope to enjoy soon. thank you for the loveliest recipe! xo
Tessa
Thank you, Danielle. I am so glad you like it! I'm the same, my favorite warm meals are those that I can throw together by memory. Hope you had a great weekend. xo
Gena
This is wonderful, Tessa -- my kind of hearty, wholesome comfort food. And it's so fun to see savory fare on your blog :)
Tessa
I am so happy to hear that, Gena! I hope to have more savory items up in the future. So easy to get in a sweet routine. ;)
Em
This is so my kind meal -- the kind you can make once and then cook off the top of your head in the future. Love that the lentils cook right in there with the veggies. And the cornbread on top -- so FALL! <3
Tessa
Yes! Me too. Anything that will make dinner time easier is a plus, and I don't even have a kiddo yet (I'm so in trouble). Thank you, Em! xo
Pure Ella
This looks so delicious :)
I'm so ready for comfort food as today is one of the first grey cold days (with many more ahead...) this dish would be just perfect :)
xoxo ella
Tessa
Thank you, Ella! Comfort food is certainly one thing that makes the goodbye to summer a little easier to swallow. Have a wonderful week! xoxo
traci | VanillaAndBean
OMG.. this is exactly why it took me a year to finish the ebook. Time zips by at an unbelievable clip. I blink and it's been a year! WTH!? And renovations? Why do they take so loooong?
I love lentils so much and can't wait to whip this up, Tessa, especially on a weeknight when I just need something fast. You've included pantry staples in this recipe, so that means a trip to the store is not needed! I adore cornbread, paired with spicy fare. I'll have a bottle of Tabasco in hand when I whip this up! Delicious!
Tessa
I think in the dictionary under 'renovations' there is a note that says, 'see molasses'! I'm also thinking that they are never finished!
I'm with you, cornbread with spicy fare is a must. I'm so happy you like this recipe. And I like where your head is at - Tabasco would go great with this! xoxo
Sylvie
I love a good one pan dish that makes enough for more than one meal!
Tessa
Me too! This casserole made the best take-to-work leftovers which was a total plus.
Thanks, Sylvie!
Amanda Paa
this is totally on my list to try this winter. lentils are so versatile and inexpensive. i love the cornbread muffin/dumpling babes! xo
Tessa
Yay! Yes, so versatile, and the inexpensive factor is an added bonus! I found that breaking up those dumplings and mixing them in just so satisfying. :) xoxo
rebecca | DisplacedHousewife
This looks so gorgeous and comforting! Perfect for fall! xoxo
Tessa
As sad as I am to see summer go, I am very much embracing comfort food season. :) Thank you, Rebecca!! xoxo
Abby @ Heart of a Baker
Ohh I've been terrible at meal planning as of late, but this looks like something I can throw together in no time! Also, I can't even remember the last time I ate lentils, so this will fix that ASAP :) Happy fall friend! xo
Tessa
I feel pretty proud of myself when I can plan for the week. Haha. ;) I'm thinking those cornbread dumplings could be made vegan pretty easily! Happy fall - I bet Milwaukee is so pretty in autumn!
Cheyanne @ No Spoon Necessary
Guuurl, I still have project from last year that I haven't finished! Oops? Life moves at a ridiculous pace, amiright? ;) Anyways, LOVE this casserole!! Seriously, I adore lentils and they just don't get enough love, so thank you for fixing that! The cornbread topping is perfection and I loooove that you added a little spice! This is total weeknight dinner winning, Tessa!! Cheers! <3
Tessa
Hahaha, I'm glad I'm not the only one! Where does the time go? I'm thinking if we get the bathroom done before Christmas I will be SO happy. Ha.
If I could add a little Cajun seasoning to everything I probably would, but it works so well with the split red lentils. Thanks so much, Cheyanne - have a wonderful week! <3
Mary Ann | The Beach House Kitchen
This dish sounds so full of flavor Tessa! My husband Tom, who is the pickiest person ever actually loves lentils! Go figure? So I know we're both going to love this one. I love the spicy Cajun cornmeal dumplings on top too. Getting this recipe on my fall comfort food list for sure. Thanks for sharing and have a great week!
Tessa
That is so funny. I am glad Tom is a lentil fan! Smart man. My husband loves this casserole (he's a meat and potatoes kind of guy), so I'm always pleased when he's into a vegetarian meal. Thank you so much, Mary Ann - I hope you both love it! <3