Lentils and Cornbread

This one turned out like a casserole instead of a soup.

1 lb lentils (2 cups)
4 cups water
1 teaspoon ground cumin
1 teaspoon season salt
3 carrots, thinly sliced (1 1/2 cups)
1 small red or yellow bell pepper, cut into 1 inch pieces
1 small onion, shopped (1/2 cup)
1 can diced tomatoes (14.5 oz)
1 can vegetable broth (14 oz)

Combine in a crock pot.  Cook on low for 8+ hours

Corn Bread Topping
1/2 cup white or wheat flour
1/2 cup corn meal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup soy or almond milk
2 Tablespoon olive oil
1 Tablespoon sugar or your favorite sweetener

Mix the corn bread topping. Spoon over the hot lentils.  Replace the lid and cook for another 20 minutes, or remove the lid, and put the crock in the oven and bake for 20 minutes at 350 degrees.
Serve immediately.