Gluten-Free Indian Dal Makhani

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (chicken, beef, lentils, or beans) 1 cup protein (chicken, beef, lentils, or beans)
• 2 cups diced vegetables (onion, carrots, celery, potatoes) 2 cups diced vegetables (onion, carrots, celery, potatoes)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional) 1 can diced tomatoes (optional)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with cold water (for thick soups) 1 tbsp cornstarch mixed with cold water (for thick soups)
• 1 tsp salt and pepper to taste 1 tsp salt and pepper to taste

Instructions

1. 1

   Heat oil in a large pot. Sauté onion and garlic until soft, about 3 minutes.

2. 2

   Add protein (if using meat/poultry) and brown on all sides.

3. 3

   Add remaining vegetables and stir-fry 2 minutes.

4. 4

   Pour in GF stock. Bring to a boil, reduce heat, and simmer 20-45 minutes.

5. 5

   If thickening: stir in cornstarch slurry and simmer 5 more minutes. Season to taste.

Nutrition (per serving)

Tips & Notes

• Always verify all packaged ingredients carry a gluten-free certification label.