Chop the onion and garlic. Slice the leeks in medallions.
In a pot, cook the onion, garlic and leeks in coconut oil until the onion becomes golden. Add the lentils, cumin, turmeric, pepper and kaffir leaves. Cook while stirring for 2 minutes.
Add in the water and coconut milk and cover the pot. Bring to a boil then reduce heat and let simmer for about 20 minutes or until the lentils are tender. Remove from heat.
Cut the cherry tomatoes in half and add to the lentils. Add salt to taste.
Serve in a bowl (with or without brown rice) and garnish with fresh cilantro and a squeeze of fresh lemon juice.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.