for 4 people

Dal

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
1 tsp	hot paprika
1 tsp	ground cardamom
200 g	red lentils
60 g	dried tomatoes, quartered
4 dl	water
2 ½ dl	coconut milk
1 tin	cherry tomato (approx. 200 g)
60 g	pitted black olives
¾ tsp	salt

Serve

140 g

pomegranate seeds

How it's done

Dal

Heat the oil in a pan. Add the onion, garlic, paprika and cardamom, sauté for approx. 3 mins. Add the lentils and dried tomatoes, cook briefly. Pour in the water, coconut milk and tomatoes, bring to the boil. Reduce the heat, simmer for approx. 15 mins., stirring occasionally. Add the olives, mix, season with salt.

Serve

Plate up the dal, sprinkle the pomegranate seeds on top.

Show complete recipe