lentil recipe

Chili Bean Spoon Bread

Chili Bean Spoon Bread

This is a great dish when you want to go meat free, but still have a hearty meal. It combines the flavors of chili with a cornbread topper. A classic combination, for sure.

The base is a lentil chili that you place in a casserole dish, then top with a cornbread batter. The dish is finished off in the oven until the cornbread is baked.

To serve, spoon some of the cornbread onto your plate and top with the lentil chili. I have made it for friends and it is always a big hit, even for the meat eaters. Perfect to warm you up on a chilly day.

You can serve this as a vegetarian main dish, or  as a side dish.

Chili Bean Spoon Bread

 1/2 lb. lentils

pinch of ground cloves

2 c. milk

1/2 t. salt

2/3 c. cornmeal

4 T. butter

4 eggs

4 T. oil

2 large onions, chopped

1 clove minced garlic

1 T. chopped parsley or 1 t. parsley flakes

1 T. chili powder

1 t. ground cumin

1 (14 oz.) can diced tomatoes, undrained

salt and pepper to taste

In saucepan cover lentils with about 2 cups water and add cloves. Bring to a boil, turn down to a simmer and cook, covered, until lentils are tender, about 20 minutes. You may need to add a little more water. Meanwhile in another saucepan heat milk and salt almost to boiling. Stir in cornmeal and continue cooking, stirring constantly until thickened. Remove from heat. Stir in butter and eggs and set aside. In oil sauté onions and garlic until tender. Add seasonings, tomatoes and lentils and heat until bubbly. Adjust seasonings. Pour lentil mixture into greased 2-quart casserole dish. Spoon over the cornmeal mixture. Set casserole dish in larger pan and add 1 inch of hot water to larger pan. Bake in a 350-degree oven for 30-40 minutes, or until bread is firm and golden. Serves 4-6.

Lentil and Brown Rice Stuffed Peppers

Lentil and Brown Rice Stuffed Peppers

A friend was in town and stopping by. I wanted to offer her dinner. Since I know she doesn’t eat meat- I knew we’d be going vegetarian. I had just picked up some beautiful sweet peppers at the local produce market. I knew I would use them in the dish. Stuffed peppers seemed like a fun way to go. I precooked most of the ingredients so I wouldn’t have to watch them too carefully once in the oven. That way, we were free to visit. I did top them with cheese- but you could omit the cheese, if you prefer.

Lentil and Brown Rice Stuffed Peppers

1 onion, chopped

Oil

¾ c. uncooked brown rice- I used brown jasmine rice

Water or vegetable stock – probably around 3 cups or a bit more

¾ c. lentils, rinsed and drained

2 c. peeled and chopped fresh tomatoes- or 2 c. canned tomatoes

2 – 3 sweet peppers, cut in half and seeded

3 garlic cloves, peeled and chopped

¼ c. Marsala wine

2 T. apple cider vinegar

¼ c. chopped parsley

2 T. fresh chopped basil

1 T. fresh oregano or 1 t. dried

1 t. chopped rosemary

Hot sauce to taste

Salt and pepper to taste

Romano or Parmesan cheese- optional

In soup pot, heat oil and cook onion until it gets tender and a little golden. Add the rice and stir to coat the rice in the oil. Toast the rice a couple of minutes. Add 2 cups stock or water to cover the rice, and then bring up to a simmer. Reduce heat and cook, covered, for about 20 minutes. While rice is cooking, place the peppers in a pot of boiling water and cook for 3-4 minutes. Remove from heat and drain peppers. After the rice has been cooking for 20 minutes, add the lentils, garlic and tomatoes, wine, vinegar and seasonings and continue cooking, covered, until the rice and lentils are tender, about 25 more minutes Add more stock, if needed. Rice mixture should be a little runny. Place peppers, cut side up in a shallow baking dish. Spoon in the lentil mixture, dividing it among the 4 pepper halves. Cover dish with foil and bake in a 350 degree oven for 30-40 minutes. Mixture will be heated through and peppers will be tender. Serve as is – or top with some cheese and return to the oven until cheese melts- about 5 minutes. Makes 4 pepper halves.

Chili Bean Spoon Bread

chilibeanThis is a great meal  when you want to go meat free but still have a hearty meal. The base is a lentil chili that you place in a casserole dish and top with a cornbread batter. Bake until the spoon bread is cooked. To serve, spoon some of the bread onto your plate and top with the chili.

 

Chili Bean Spoon Bread

 1/2 lb. lentils

pinch of ground cloves

2 c. milk

1/2 t. salt

2/3 c. cornmeal

4 T. butter

4 eggs

4 T. oil

2 large onions, chopped

1 clove minced garlic

1 T. chopped parsley or 1 t. parsley flakes

1 T. chili powder

1 t. ground cumin

1 (14 oz.) can diced tomatoes, undrained

salt and pepper to taste

In saucepan cover lentils with about 2 cups water and add cloves. Bring to a boil, turn down to a simmer and cook, covered, until lentils are tender, about 20 minutes. You may need to add a little more water. Meanwhile in another saucepan heat milk and salt almost to boiling. Stir in cornmeal and continue cooking, stirring constantly until thickened. Remove from heat. Stir in butter and eggs and set aside. In oil sauté onions and garlic until tender. Add seasonings, tomatoes and lentils and heat until bubbly. Adjust seasonings. Pour lentil mixture into greased 2-quart casserole dish. Spoon over the cornmeal mixture. Set casserole dish in larger pan and add 1 inch of hot water to larger pan. Bake in a 350-degree oven for 30-40 minutes, or until bread is firm and golden. Serves 4-6.   

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