Preheat the oven to 350 degrees. Measure the lentils into a colander or strainer and sort through them, picking out any debris. Rinse the lentils thoroughly with cold water.
In a large sauce pan, add water, lentils, Pablano peppers, oregano and Chipolte pepper, reserving the sea salt until after the lentils are cooked. Alternatively, you could cook the lentils in an Instant Pot or small pressure cooker in about 5 minutes, following the directions.
Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils.
Cook, uncovered, for 20 to 30 minutes until lentils are tender. Add more water as needed.
Add salsa and salt to the cooked lentils and pour into a 9 X 13 casserole dish.
For the Cornbread Topping
In a small bowl, combine 1 cup of almond milk and 1 tsp apple cider vinegar. Set aside for 5 minutes. You are making non-dairy buttermilk.
In a large, separate bowl, combine the cornmeal, flour, sea salt, baking powder and baking soda. Stir to combine.
Add melted coconut oil and maple syrup to your small bowl of almond milk/buttermilk and stir to combine.
Gently stir in the wet ingredients to your dry ingredients, being careful not to over mix.
Pour and spread the cornbread mixture over the top of your casserole.
Bake at 350 degrees until the cornbread topping is lightly browned, around 30 minutes.
