Lentil Stew, cornbread

1 T olive oil
1 1/4 c chopped onion
1 c chopped celery
3/4 c chopped carrot
1 garlic clove, sliced
4 c chicken broth
1 c water
1 (28 oz.) can crushed tomatoes, undrained
1 c dried lentils
3/4 c instant brown rice
1/2 t crushed red pepper
1/4 t salt
1/4 t black pepper

Heat oil in a small Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic to pan; saute 8 min. or unitl tender. Add broth, water, and tomatoes, bring to a boil. Stir in lentils; simmer 25 min, stirring occasionally. Stir in rice; simmer 20 min, stirring occasionally. Stir in red pepper, salt, and black pepper.

Cornbread:

Ingredients:
1 cup milk (or non-dairy alternative)
1 egg
1/4 cup vanilla yogurt (dairy or soy)
1/2 tsp. apple cider vinegar
3/4 cup Nearly Normal All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
3/4 cup cornmeal
1/2 -- 3/4 cup sugar

Directions:
Preheat oven to 375 F. Mix the liquid ingredients then stir in the other ingredients, mixing until the lumps are removed. The batter will be thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan, and iron skillet, or into oiled or lined muffin pans. Bake for 25-30 minutes for the cornbread, less for the muffins, according to your oven.

The bread will be done when the top is lightly browned and a cake tester or toothpick in the center of the bread is clean; do not over cook!

From www.easilyglutenfree.wordpress.com (my sister's blog)