Lentil Casserole Vegetables & Fruits
CHILI
2 cups coarsely chopped onion
1/4 cup veg. oil
2 minced garlic cloves
2 tbsp.chili powder
2 tsp. ground cumin
1 tsp. oregano,1 tsp. thyme
1 tsp. paprika,1/8 tsp. cayenne 		1 bay leaf
2 cans chicken stock
2 cans water
2 cups lentils,picked over and rinsed
1 - 14oz. can plum tomatoes,chopped coarse incl. juice
2 coarsely chopped green pepper
3 ribs celery, strings discarded,chopped coarse

DEEP DISH LENTIL CHILI PIE WITH CORN BREAD CRUST

Make the lentil chili;

In a heavy kettle cook the onion in oil over moderately low heat, stirring until it is softened ; add garlic and spices

and cook the mixture, stirring for 3 minutes. Add the stock and water and bring liquid to a boil. Add lentils and simmer the mixture, covered partially, and stirring occasionaly for 40 min..Add tomatoes, peppers, celery, salt and pepper to taste; simmer the mixture, uncovered, for 15 to 20 min. or until it is thickened. Transfer to a 3 quart casserole, discarding the bay leaf.(This may be made up to 3 days in advance, cooled to room temperature and kept covered and chilled.)

For crust see next page

*INGREDIENTS*

For The Crust;

1/2 cup yellow corn meal

1/2 cup all purpose flour

1 1/2 tsp. double acting baking powder

1/4 tsp, soda

1/2 tsp. salt

1 large egg, beaten, slightly

2 tbsp. sweet butter, melted and cool

1/4 cup milk

1/4 cup sour cream 2 tsp. honey

*DIRECTIONS*

In a bowl, combine well the cornmeal, flour, baking powder, baking soda, salt. Add the egg, butter, milk, sour cream and honey. Stir until just combined.

Drop the batter by spoonfuls over the lentil chili and bake the pie in a preheated 400F oven for 30 minutes or until tester inserted in cornbread comes out clean.

Serves 6 - 8.

Back