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    Salted Plains » Recipes » Savory

    Cajun Lentil Cornbread Casserole (Gluten-Free)

    Published: Sep 24, 2016 · Modified: Nov 1, 2020 by Tessa · This post may contain affiliate links · 23 Comments

    Jump to Recipe Print Recipe

    This Cajun Lentil Cornbread Casserole recipe is an easy weeknight meal loaded with protein and fiber. Makes great leftovers! Gluten-free and dairy-free.

    Cajun Lentil Cornbread Casserole Recipe (gluten-free, dairy-free) | saltedplains.com 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.

    Cajun Lentil Cornbread Casserole Recipe (gluten-free, dairy-free) | saltedplains.comBut 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 number of pots and pans.

    Cajun Lentil Cornbread Casserole Recipe (gluten-free, dairy-free) | saltedplains.comAlong 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.

    Cajun Lentil Cornbread Casserole Recipe (gluten-free, dairy-free) | saltedplains.comLastly—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.

    Cajun Lentil Cornbread Casserole Recipe (gluten-free, dairy-free) | saltedplains.comWant more gluten-free biscuits? Check out these keto cheddar bay biscuits!

    Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!

    Cajun Lentil Cornbread Casserole

    An easy vegetarian meal full of protein and fiber, this Cajun Lentil Cornbread Casserole is made in a oven-proof skillet to start cooking on the stove and continue in the oven without the fuss of additional pans.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 279kcal
    Author: Tessa

    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

    *If using a store-bought Cajun seasoning mix, make sure it is gluten-free.

    Nutrition

    Calories: 279kcal | Carbohydrates: 41g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 268mg | Potassium: 513mg | Fiber: 12g | Sugar: 7g | Vitamin A: 936IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Cajun Lentil Cornbread Casserole (gluten-free, dairy-free) | saltedplains.com
    Cajun Lentil Cornbread Casserole (gluten-free, dairy-free) | saltedplains.com

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    Comments

    1. danielle | rooting the sun

      October 15, 2016 at 9:25 am

      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

      Reply
      • Tessa

        October 16, 2016 at 8:51 pm

        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

        Reply
    2. Gena

      October 04, 2016 at 6:09 am

      5 stars
      This is wonderful, Tessa -- my kind of hearty, wholesome comfort food. And it's so fun to see savory fare on your blog :)

      Reply
      • Tessa

        October 04, 2016 at 1:01 pm

        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. ;)

        Reply
    3. Em

      October 03, 2016 at 11:10 pm

      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

      Reply
      • Tessa

        October 04, 2016 at 1:00 pm

        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

        Reply
    4. Pure Ella

      September 29, 2016 at 12:54 pm

      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

      Reply
      • Tessa

        October 04, 2016 at 12:55 pm

        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

        Reply
    5. traci | VanillaAndBean

      September 28, 2016 at 1:08 pm

      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!

      Reply
      • Tessa

        September 28, 2016 at 9:12 pm

        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

        Reply
    6. Sylvie

      September 28, 2016 at 2:48 am

      I love a good one pan dish that makes enough for more than one meal!

      Reply
      • Tessa

        September 28, 2016 at 8:48 pm

        Me too! This casserole made the best take-to-work leftovers which was a total plus.

        Thanks, Sylvie!

        Reply
    7. Amanda Paa

      September 27, 2016 at 9:40 am

      this is totally on my list to try this winter. lentils are so versatile and inexpensive. i love the cornbread muffin/dumpling babes! xo

      Reply
      • Tessa

        September 28, 2016 at 8:45 pm

        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

        Reply
    8. rebecca | DisplacedHousewife

      September 26, 2016 at 1:23 pm

      This looks so gorgeous and comforting! Perfect for fall! xoxo

      Reply
      • Tessa

        September 28, 2016 at 12:11 pm

        As sad as I am to see summer go, I am very much embracing comfort food season. :) Thank you, Rebecca!! xoxo

        Reply
    9. Abby @ Heart of a Baker

      September 26, 2016 at 8:38 am

      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

      Reply
      • Tessa

        September 28, 2016 at 12:08 pm

        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!

        Reply
    10. Cheyanne @ No Spoon Necessary

      September 25, 2016 at 1:44 pm

      5 stars
      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

      Reply
      • Tessa

        September 25, 2016 at 5:25 pm

        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

        Reply
    11. Mary Ann | The Beach House Kitchen

      September 25, 2016 at 10:46 am

      5 stars
      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!

      Reply
      • Tessa

        September 25, 2016 at 5:18 pm

        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

        Reply

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