What is it like?
-Wholesome and satisfying
-Excellent make-ahead meal
6-10 servings, prep 10 min, cook time 30 min
1 onion, chopped
2-4 tbsp olive oil
2 cups Toor dal or lentils (see note for substitution)
6 cups chicken stock or vegetable stock, and more if needed
2 tsp paprika
1/4 tsp cumin
1/4 cup chopped parsley
3 sprigs fresh thyme or 1 tsp dried thyme
6 russet potatoes or other potatoes
1 tsp salt
gluten free soy sauce, to taste
Chop the onion. Place a large skillet over medium heat, add the olive oil, and onion and sauté. Stir occasionally until onions start to brown, about seven minutes.
Chop the carrot and parsley. Wash the lentils and check for stones. Strain them and add them to the onions, along with rest of the ingredients, except for the potatoes. Cover with a lid, or aluminum oil, and bring to a simmer.
Wash, peel, and chop the potatoes into two inch long pieces (or large bite sized pieces but they will take less time to cook). Place the potatoes on top of the lentils.
Cook the lentils and potatoes until they are tender, about 20 minutes. If the liquid is soaked up but the lentils are not cooked, just add more stock and bring it to a simmer until lentils are tender. Once they are cooked, stir in the salt, soy sauce, and additional parsley if you like.
Tips: Serve with pilaf or gluten free flatbread. These lentils are also excellent with a generous side of yogurt — or So Delicious vegan coconut yogurt alternative. This dish is a great make-ahead meal.
Note: Toor dal are split pigeon peas, but you can use other kinds of dal or lentils instead, just keep in mind the cook time. Red lentils cook quickly so the potatoes need to be added right away in bite sized pieces.