3 ½ cups water

1 cup sliced celery (2 stalks)

½ cup chopped onion(1 medium)

½ cup dried brown lentils, rinsed and drained

1 cup sliced carrots

1 14 ½ ounce can stewed tomatoes, undrained

1 cup frozen corn

1 cup frozen beans

1 cup sliced zucchini (1 small)*

½ cup chopped green pepper (1 small)*

1 clove garlic,minced

¾ tsp salt

¾ tsp chili powder

¼ tsp cumin

1/8 tsp black pepper

1 recipe Tamale Topper

¼ cup shredded cheddar cheese

* I omit these ingredients if I don’t have on hand.

1. In a 4 quart dutch oven combine 1 ½ cups of the water, celery, onion and lentils. Bring to boiling; reduce heat. Simmer, covered about 20 minutes until lentils are tender; drain.
2. Add remaining water, undrained tomatoes, carrots, corn, green beans, zucchini, green pepper, garlic salt and seasonings to lentil mixture in the dutch oven. Return to boiling; reduce heat.
3. Meanwhile prepare Tamale Topper. Using a spoon, drop Tamale Topper in 6 portions onto hot soup. Simmer, covered about 15 minutes or until a toothpick inserted into topper comes out clean (Do not lift cover while cooking.
4. To serve, ladle soup and a portion of tamale topper into bowls. Sprinkle with cheddar cheese.

Tamale Topper: In medium saucepan, combine 2/3 cup cornmeal and ¼ tsp salt. Gradually stir in 1 cup milk*. Cook and stir until thickened and bubble. Gradually stir cornmeal mixture into 1 beaten egg. Stir in ½ cup shredded cheddar cheese.

*I use water instead of milk since I’m lactose intolerant. Works fine.