Lentils with Pomegranate and Cashews (4)

My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.

Lentils with Pomegranate and Cashews (4)
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Lentils with Pomegranate and Cashews (4)
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To serve:
  1. Preheat oven to 200 C, 180 Fan, Gas 6.
  2. Put the shallots into a small deep roasting tin and mix well with the vegetable oil, bay leaf and spices. Transfer to the oven and roast for 25 minutes.
  3. Now add the rinsed lentils, boiling water, ginger and garlic to the tin. Stir well then cover tightly with foil and return to the oven for an hour.
  4. As soon as the lentils have had an hour season generously with the salt and stir through the cream or coconut milk. Taste and add lime juice and more salt as needed.
  5. Scatter over the pomegranate seeds, coriander and cashews and serve with rice or naan bread if wished.
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