Slow-Cooker Lentil Stew with Cornbread Dumplings

Stew

• 1 lb dried lentils (2 cups), sorted, rinsed
• 3 cups water
• 1 teaspoon ground cumin
• 1 teaspoon salt-free seasoning blend
• 3 medium carrots, thinly sliced (1 1/2 cups)
• 1 medium yellow or red bell pepper, cut into 1-inch pieces
• 1 medium onion, chopped (1/2 cup)
• 1 can (14.5 oz) diced tomatoes with green chiles, undrained
• 1 can (14 oz) vegetable broth

Dumplings

• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup fat-free (skim) milk
• 2 tablespoons canola oil
• 1 egg or 2 egg whites, slightly beaten