Tavern Stew with Cornbread - easy, gluten-free, dairy-free, warm on a cold day
This easy gluten-free stew on cornbread is warm and filling -- delicious for a cold day.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Author: Valerie Mates
Ingredients
Cornbread
1 1/2cupscornmeal
1 1/2teaspoonsbaking soda
1teaspoonsalt
1-2eggs
1 1/2cupsof water mixed well with a tablespoon of tahini or other nut-butter and 1 1/2 tablespoons of cider vinegar
Stew
1cupuncooked lentilsbrown or green ones
3cupswater
1-2cupsfrozen chopped greens such as kale or spinachor 4-6 cups of chopped fresh greens
2tablespoonssoy sauce or tamarior make it soy-free by using half a teaspoon of salt
2-3tablespoonsolive oil or canola oil
1teaspoondried thyme
1teaspoondried basil
1teaspoondried marjoram
1cupfrozen cornoptional
Instructions
Cornbread
Preheat oven to 375 degrees.
In a mixing bowl, mix all cornbread ingredients.
Pour into a greased 8x8 inch or 9x9 inch square pan.
Bake for 25 minutes.
When the cornbread is ready, cut it into nine squares, like a tic-tac-toe board. If you are not going to serve it right away, stand them on end so that air can circulate around them -- otherwise if they sit in their pan they will get soggy from condensation.
Stew
While the cornbread bakes, put the lentils and water in a pot. Heat to boiling, then reduce heat to medium. Let cook for 15-20 minutes, until the lentils are tender. Add the rest of the stew ingredients and stir.
To serve
For each serving, put two squares of cornbread on a plate. Ladle a big scoop of stew on top. Yum!