Spiced Lentil and Potato Samosa Filling (Gluten-Free)

Instructions

1. 1Measure the 1 cup of red lentils and rinse them thoroughly under cold running water. Peel and cut the 2 medium potatoes into 1.27 cm cubes. Peel and finely dice the 1 medium onion.
2. 2Place a 4-quart heavy-bottomed pot or an approximately 30 cm skillet over medium heat (175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Peel and mince the 2 cloves of garlic and grate the 1 tbsp of ginger. Add the minced garlic and grated ginger to the pot with the onions and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 1 tsp of turmeric, 1 tsp of garam masala, 1/2 tsp of cumin, 1/2 tsp of coriander, and 1/4 tsp of chili powder to the pot. Stir constantly for 30 seconds until the spices are fragrant.
5. 5Add the rinsed 1 cup of red lentils, the cubed 2 medium potatoes, and the 2 cups of vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and potatoes are tender and most of the liquid has been absorbed. If the mixture seems too dry before the lentils and potatoes are tender, add a little more vegetable broth, 1/4 cup at a time.
6. 6In a small bowl, whisk together the 1 tbsp of tapioca starch with 2 tbsp of cold water to create a slurry. Pour this slurry into the pot with the lentil and potato mixture, stirring constantly. Continue to cook and stir for 1-2 minutes, until the filling has thickened.
7. 7Stir in the 1/2 cup of frozen peas and cook for 2-3 minutes, or until the peas are heated through. Remove the pot from the heat.
8. 8Stir in the 1/2 tsp of salt. Let the filling cool for at least 10 minutes before using it as a filling for gluten-free samosas or serving it as a side dish.

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