A delightful twist on the classic tamale casserole, featuring hearty lentils and a cheesy cornbread topping.
Heat the olive oil in a 3-quart saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding the vegetables.
Add the chopped onion, diced green bell pepper, and minced garlic to the saucepan. Cook, stirring frequently, until the vegetables are softened.
Stirring frequently prevents the garlic from burning and ensures even cooking.
Stir in the water, lentils, tomato sauce, chili powder, and cumin. Bring to a boil, then reduce the heat to low and simmer partially covered until the lentils are tender.
Partially covering the saucepan allows steam to escape, preventing overflow.
Preheat your oven to 400°F (200°C).
Preheating ensures the casserole bakes evenly.
In a mixing bowl, combine the shredded cheddar cheese, milk, egg, cornmeal, and baking powder. Mix until just combined.
Avoid overmixing to keep the topping light and fluffy.
Grease a 2-quart casserole dish and spoon the lentil mixture into it. Spread the prepared topping evenly over the lentil mixture.
Use a spatula to spread the topping evenly for consistent baking.
Bake the casserole uncovered in the preheated oven until the topping is golden brown.
Check the casserole a few minutes before the end of baking time to prevent overbrowning.
Let the casserole cool slightly before serving. Enjoy your delicious Lentil Tamale Bake!
Allowing the casserole to cool slightly makes it easier to serve.
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