Wash split urad dal lentils under running water until clean. I had to do this about 4 times before the water was clear. Add water to cover lentils and soak for four hours. The lentils will puff up when soaked, and I tasted one before getting started - it was easy to bite into. When ready to cook, drain water.

Heat olive oil in a pan. Add in chopped onions and carrots, stir. Cook over medium heat until onions have softened and are starting to brown. Add in garlic and cook for a minute before adding in urad dal. Stir everything to combine and let cook for a few minutes so the lentils brown a little. Add in 4 cups of veggie stock - it should be enough to cover the lentils. Add in nutritional yeast and asafoetida. Bring mixture to a strong simmer and cover.

Set your timer for 40 minutes and stir the lentils every couple of minutes to release starch and make sure the mixture doesn't stick to the bottom of the pan. If the water level runs too low, add a little bit in. I added in 1 1/2 more cups over 40 minutes.

While the risotto are cooking, take a frying pan out and start roasting the mushrooms. Heat vegetable oil in pan until very hot then add in mushrooms. Stir once to coat and don't overcrowd the pan. Let mushrooms roast for 4-5 minutes over medium-low heat. Check to see if bottom is golden brown - if it is then turn over and do the other side. Add in half of the garlic, stir for a minute. Remove from pan and repeat with remaining mushrooms. Once all are complete, mix in balsamic vinegar and salt and pepper. Mix to combine and set aside.

The lentils will be soft when done and the consistency will resemble a traditional risotto. I added in the basil at the very end and stirred to combine. If adding gouda, this is where I add it in, right before serving. Serve on a plate with a generous topping of mushrooms on top.