This Easy Cornbread Lentil Casserole recipe is an easy weeknight meal loaded with veggies and Cajun spices. Makes great leftovers! Gluten-free and vegan.
½cup (118ml)unsweetened almond milkor milk of choice
2tablespoonsolive oil
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 vegetable broth and dry lentils. Bring to just a boil and then reduce heat to low. Cover most of skillet with a lid or cover. Allow to simmer for about 12 minutes or until lentils are tender and water has reduced. Remove cover and remove from heat. Add in Cajun seasoning and 2 tablespoons of water and stir to incorporate.
While the lentil mixture is simmering, place the all the dry ingredients for the cornbread dumplings in a medium bowl. Whisk to combine. Add almond milk and olive oil. Stir to combine and set aside for at least 5 minutes or until your lentils are done simmering.
Drop seven to eight mounds of cornbread batter on top of the lentil mixture, by forming them into a loose disc. Place skillet in the oven and bake for 15-20 minutes or until the tops of the cornbread have started to turn golden brown. Remove from oven and serve immediately.
Notes
*If using a store-bought Cajun seasoning mix, make sure it is gluten-free.If you don't have a lid for your skillet, use a cookie sheet. Make sure to use an oven mitt when handling it.To store: Place leftover casserole in an airtight container for 2-3 days.