This has to be the hardest thing I have photographed… ever. I am so excited about what I made and how awesome it tastes that I don’t care!! We cannot always eat pretty food, right?
Also, this is something that Jason says please make often… so there’s that. I can find other things to take photos of… like Basil!
Cornbread Topped Spicy Lentils
1 cup lentils, rinsed
2 1/2 cups vegetable broth
1 yellow onion, chopped
1 jalepeno, sliced / minced
3-4 cloves garlic, minced
1/2 inch ginger, minced
1 tablespoon curry powder
1 can chickpeas, slightly mashed
Combine all ingredients except chickpeas into slow cooker. Cook on low for 5-6 hours, high for 2-3, stirring and mashing each time you refresh your cocktail. When complete, turn off cooker and let cool slightly. Spread into baking dish. Prepare corn bread (below). Spread cornbread mixture atop lentils. Bake @ 375 for 35 minutes, or until toothpick inserted into cornbread topping comes clean.
1 cup cornmeal (Bob’s Red Mill)
1 cup ap flour (Bob’s Red Mill Gluten Free)
2 teaspoons baking powder
1 egg (Ener-G replacer)
2 tablespoons maple syrup
1 cup almond milk
2 tablespoons olive oil
Combine cornmeal, flour, baking powder. Prepare Ener-G egg, add egg, maple syrup, milk, oil. Stir until just combined.
A nice spicy warming meal that we will make all winter long!
Are you a spicy food person?
What is your favorite ethnic or regional food?