1 onion, chopped
2–3 cloves garlic, minced
3/4 cup lentils, cooked
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon pepper
1 teaspoon salt
1 tablespoon flour
3/4 cup vegetable broth
1/4 cup olives
1/4 cup raisins
1 pound frozen corn
1/4 cup cornmeal
1–2 tablespoons cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
plant milk
Preheat oven to 375°. Sauté onions and garlic until soft. Add lentils, spices, flour, and broth. Simmer until things come together and sauce thickens. Stir in olives and raisins and remove from heat.
Combine corn, cornmeal, cornstarch, sugar, salt, and pepper in a food processor. Process until mixture forms a thick batter, adding milk as needed.
Spread lentil mixture in a casserole dish. Spread corn mixture over top. Sprinkle sugar over top (optional). Bake about 35 minutes, until bubbling and brown on top.
Total time: 60 minutes
Original recipe source
