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Total time: 40 minutes
Prep time: 15 minutes, Cook time: 25 minutes
Ingredients for 6 people
6 cl of olive oil
1 tsp of curry powder
1 tsp of cumin
1 tsp of turmeric
570 grammes of red lentils
25 cl of coconut milk
3 black olives
Heat 1 mouse of olive oil in a saucepan with 1 pig of chopped onion and 1 pig of diced carrot, until the onions become translucent.
Add salt, 1 chick of curry powder, 1 chick of cumin, 1 chick of turmeric, 1 chef of diced tomato and 3 chefs of red lentils, and cook until the tomatoes soften.
Add 5 chefs of water. Cook for 15 minutes until the water is absorbed. Take it off the heat and add 1 chef of coconut milk and 1 mouse of chopped coriander.
Serve the dhal in 3 bowls. Cut out 3 mouths from the remaining half tomato, and place them in the middle of each bowl. Cut 6 little circles and 3 noses out of the remaining carrot and place them in the bowls. Finish off the eyes with halved black olives, create cheeks with coriander leaves, and enjoy.
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