Lentil Stew and Cheddar Cornbread

Posted in Soup Recipes

Lentil Stew and Cheddar Cornbread

Umami 33 Lentil Stew

2 tbsp olive oil

2 red onions, chopped

4-5 carrots, chopped

3 bay leaves

2 tbsp ground cumin

2 tbsp smoked paprika

5 cloves garlic, minced

1 tbsp tomato paste

¾ cup Umami 33, plus more for garnish

1 (14 ½ ounce) can stewed tomatoes

1 lb red lentils

8 cups vegetable stock

Salt and pepper

Instructions 

Heat oil in a large soup pan or a dutch oven over medium-high heat. Add the onions and carrots and cook until they begin to soften. Add the bay leaves, garlic, cumin, paprika, tomato paste, and Umami 33, cooking for about 2 minutes. Stir in the lentils and vegetable stock. Bring to a boil and then lower the heat to simmer uncovered for 30 minutes (until the lentils are softened). Season to taste with salt and pepper.

 


 

Umami cheddar cornbread

  • 1 ¼ cup yellow cornmeal
  • 2 cups buttermilk
  • 2 tbsp coconut oil
  • 1 ¼ unbleached all-purpose flour
  • 4 tsps baking powder
  • 1 tsp baking soda
  • 1/3 cup sugar
  • 1 tsp kosher salt
  • 2 eggs, lightly beaten
  • 4 tbsp unsalted butter, melted
  • 1 cup corn kernels
  • ½ cup grated sharp Cheddar cheese
  • 1/3 cup Umami 33

 


 

Instructions

Combine the cornmeal and the buttermilk and leave covered overnight.

Preheat oven to 450 degrees F and place a large cast iron pan inside the oven.

In a mixing bowl, combine flour, baking powder, and baking soda. Add the sugar and salt. Pour in the eggs, melted butter, corn, cheese, and the cornmeal buttermilk mixture. Mix until thoroughly combined.

Remove the cast iron from the oven and add the coconut oil. Place back in the oven for 2 minutes. Then, remove the cast iron from the oven and pour in the cornbread batter into the pan. Spoon the Umami 33 sauce over the cornbread and using a fork, swirl the Umami 33 sauce throughout the batter.

Place the pan back in the oven. Decrease the temperature to 425 degrees F and bake for 18-22 minutes, or until golden brown. After taking the pan out of the oven, allow to cool for 5-10 minutes and then invert the pan to turn the cornbread out onto a plate.

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