LENTIL AND OKRA STEW

Ingredients
1 cup dried green or brown lentils, rinsed and drained
1 onion, chopped
2 cloves garlic, minced
2 cups chopped fresh or frozen okra
2 carrots, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 can diced tomatoes
3 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Olive oil for sautéing
Ingredients for cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup maple syrup
1 cup almond milk
1/4 cup olive oil
1 tablespoon apple cider vinegar
Instructions:
In a large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the chopped okra, carrots, celery, and red bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
Add the smoked paprika, cumin, chili powder, and salt and pepper to the pot. Cook for another minute or so, stirring constantly.
Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, until the lentils are tender.
While the stew is simmering, make the cornbread. Preheat the oven to 375°F (190°C). In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the maple syrup, almond milk, olive oil, and apple cider vinegar.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the cornbread batter into a greased 9-inch baking dish. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Serve the lentil and okra stew hot, with a slice of cornbread on the side.