Red lentil dhal with rice and salted yogurt

Red lentil dhal with rice and salted yogurt

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15 minutes
6 servings
20 minutes


  • 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

  • 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.