Title: Lentil chili topped with cornbread
 Categories: Dupree
      Yield: 8 Servings
 
 
        2 TB vegetable oil
        2    onions -- chopped
        1 sm red bell pepper -- seeded
  :          and chopped
        1 lg green bell pepper -- seeded
  :          and chopped
        4    celery stalks -- chopped
        3    garlic cloves -- chopped
        3 TB chili powder
        1 TB ground cumin
        1 ts dried oregano
        2 ts ground ginger
        4 c  chicken broth
        2 c  cooked lentils -- rinsed
        1 lb canned tomatoe -- coarsely
  :          chopped
  :          Salt and pepper
  :          Crust--
        1 c  self-rising soft wheat
  :          flour
        1 c  cornmeal
        1    egg
        1 c  buttermilk
        3 c  vegetable oil
  
  Preheat oven to 400 degrees F. In a large Dutch oven heat oil, add
  onions, peppers and celery, and cook over medium heat until soft,
  about 8 to 10 minutes. Add garlic and cook 2 to 3 minutes more. Stir
  in chili powder to taste, cumin, oregano, and ginger, and cook 1 to 2
  minutes. Add chicken stock, lentils and tomatoes. Bring to the boil,
  reduce the heat, and simmer for
       45    to 50 minutes. Adjust seasoning with salt and pepper.
  Transfer to an ovenproof serving dish or pie plate. In a mixing bowl
  stir together flour and cornmeal. Whisk together egg, buttermilk and
  oil and stir into flour mixture until just blended. Spoon corn bread
  mixture on top of the chili and bake 25 to 30 minutes. Let casserole
  stand 10 minutes before cutting into wedges and serving.