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