Lentil tamale pie

Awhile ago I checked out a cookbook called Power Plates from the library and wanted to share an adapted version of my favorite recipe from it! If you like lentils and cornbread and delicious things, then you will LOVE this meal. I have been sweating it out making it in the summer months because it’s just that good, but I have a feeling I will love it even more in the fall and winter. Happy eating!

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Lentil Tamale Pie

Ingredients for lentil mixture:
1.5 cups dried lentils, cooked**
2 T olive oil
1 onion, chopped
2 carrots, sliced
3 cloves garlic, minced
14.5 oz crushed tomatoes
8 oz tomato sauce
1 T chili powder
1 T smoked paprika (my favorite ingredient!)
1 t cumin
2 T molasses
1 T coconut aminos

Ingredients for cornbread topping:
1 cup cornmeal
1 cup flour (white, wheat, spelt, etc.)
1 t baking soda
1 t baking powder
1/2 t salt
1 T apple cider vinegar
1 cup milk
1/3 cup olive oil
3 T nutritional yeast (optional)

Instructions:
-Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 glass baking dish
-Heat the 2 tablespoons olive oil in a big pot and saute the onion, carrot, and garlic until soft
-Mix in the remainder of ingredients for the lentil mixture
-Meanwhile, mix the milk and apple cider vinegar together in a small bowl and let sit for a few minutes
-Leave the lentil mixture on the stovetop on low heat while you make the cornbread topping: In a large bowl, mix together all dry ingredients before incorporating the milk + ACV and olive oil
-Place lentil mixture into your 9×13 pan and top with cornbread mixture
-Bake in oven for ~30 minutes, then let cool for ~10 minutes

**I cook dried lentils in my rice cooker, but you could also buy them pre-cooked/canned to make things even easier!

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