Lentil Chili Pie with Corn Bread Crust

This was an experiment, but it turned out quite nicely.

Stew:

You will need:

• 1 large onion, chopped
• vegetable oil
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 2 tbsp. chili powder
• 2 tbsp. cumin
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. paprika
• 1 can lentils, drained and rinsed
• 1 can chopped tomatoes
• 2 peppers, chopped
• 3 celery stalks, chopped
•  1 jalapeno, chopped
• Salt and pepper

Corn Bread Topping:

• 1 cup corn flour
• 1 cup cornmeal
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• egg, lightly beaten
• 1 cup milk
• 3 tbsp. vegetable oil

Blend dry ingredients into a bowl.  Stir in wet ingredients just until everything is combined.  Spoon topping over stew and bake at 400F for 30 minutes. 
Cook onion, garlic, jalapeno and chili flakes in vegetable oil. Add spices until they become fragrant.  Stir in lentils, and tomatoes.  Simmer for 40 minutes.  Add peppers and celery and simmer for another 15 minutes.   Add salt and pepper to taste.  Put stew in a casserole dish.