Dhaal stuffed potatoes

  • YIELD: Serves 4



  1. Heat oven to 200ºC
  2. Prick potatoes with a fork 5 or 6 times and place on a baking sheet- cook for 1 hour, turning once
  3. In a heavy bottomed pan, add the lentils, water, garlic and spices, and bring to a boil
  4. Reduce to a simmer, and cook- stirring regularly for about 15 minutes
  5. At this point you may need to add a little bit more water to prevent the lentils from burning
  6. Add the tomato paste and stock, and continue to cook for another 5 minutes- the lentils should be soft and the liquid soaked up
  7. Turn off heat and set aside
  8. Remove the potatoes from the oven (you should be able to prick them with a fork easily), and allow to cool for 10 minutes
  9. Slice the potatoes in half and spoon the dhaal in the centre
  10. Top with fresh cracked pepper and chopped coriander, and even some Tofutti sour cream

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