Ingredients:
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 1 teaspoon fresh ginger
- 3 leeks
- 1 onion
- 1 cup red lentils
- 2 cups water
- 2 cups coconut milk
- 2 kefir leaves
- 2 teaspoons ground cumin
- 1 tablespoon turmeric
- 6 pinches of sea salt
- Black pepper
- 10 cherry tomatoes
- Fresh cilantro, chopped, for garnish
- Lemon juice, for garnish
- ½ cup of Oikos 11% plain yogurt
- 2 tablespoons water
- 1 large pinch of salt
Preparation steps
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Chop the onions, garlic and ginger. Cut the leeks into rings.
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Sauté the onion, ginger, garlic and leeks in oil until the onion begins to brown.
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Add the lentils, cumin, turmeric, pepper and kefir leaves. Sauté for 2 minutes while stirring.
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Pour in the water and coconut milk and cover. Bring to a boil, reduce heat and simmer for 15 minutes until lentils are tender. Remove from heat.
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Cut the cherry tomatoes in half and add to the lentils. Salt to taste.
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Combine yogurt, water and salt in a small bowl.
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Serve with or without rice and garnish with fresh cilantro and creamy salted yogurt.