- 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
Chop the onions, garlic and ginger. Cut the leeks into rings.
Sauté the onion, ginger, garlic and leeks in oil until the onion begins to brown.
Add the lentils, cumin, turmeric, pepper and kefir leaves. Sauté for 2 minutes while stirring.
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.
Cut the cherry tomatoes in half and add to the lentils. Salt to taste.
Combine yogurt, water and salt in a small bowl.
Serve with or without rice and garnish with fresh cilantro and creamy salted yogurt.