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+ servings
Lentils and cornbread in a skillet.
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Cornbread Lentil Casserole (Vegan)

This Easy Cornbread Lentil Casserole recipe is an easy weeknight meal loaded with veggies and Cajun spices. Makes great leftovers! Gluten-free and vegan.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Calories 278kcal
Author Tessa

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 celery stalks sliced
  • 1 green bell pepper seeded and diced
  • 3 garlic cloves minced
  • 15 ounces diced fire roasted tomatoes
  • 2 ¼ cups vegetable broth or water
  • 1 ¼ cups (245g) dry red split lentils
  • 1 ½ tablespoons Cajun seasoning store-bought or homemade mix*

Cornbread Dumplings

  • 1 cup (166g) medium grind cornmeal
  • 2 tablespoons almond flour (or gluten-free oat flour or sorghum flour)
  • 1 tablespoon arrowroot starch (or cornstarch)
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 tablespoons organic cane sugar
  • ½ cup (118ml) unsweetened almond milk or milk of choice
  • 2 tablespoons olive 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. 

Nutrition

Calories: 278kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 597mg | Potassium: 417mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 4mg