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.
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.
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.
Scatter over the pomegranate seeds, coriander and cashews and serve with rice or naan bread if wished.