AIR FRYERPlant-based · Stovetop
Red lentil & tomato dhal
Red lentils, tomatoes and spinach with cumin and turmeric. Follow the ingredient quantities and stovetop steps for this dhal.
Jump to recipe
Recipe development draft. Kitchen testing and final allergen checks are pending.
What you’ll need
Ingredient and allergen checks
- Check the lentils, tinned tomatoes and spices, especially if substituting a mixed seasoning for the individual spices.
These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.
Let’s make it
- Combine lentils, tomatoes, water and spices in a pan.
- Bring to a boil, then simmer for 20 to 25 minutes, stirring and adding water if needed, until lentils are soft.
- Stir in spinach until wilted and serve.
Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.
Enjoyed exploring this recipe? There’s more kitchen inspiration in our expanded cookbooks.
Explore Reset & ThriveKEEP EXPLORING
