4 Servings 35 min Cook
1 Cup Lentils
2 Tbsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 Tsp Ginger Root
1 Tsp Curry Powder
6 Spear, medium (5-1/4" to 7" long) Asparagus
2 Cup, chopped Kale
1 Cup Fresh Cilantro
1/2 Lemon yields Lemon Juice
1 Dash Salt
1 Dash Pepper
Bring a pot of salted water to a boil.
Add the lentils and cook until tender, about 25 minutes.
Heat the oil in a medium skillet over medium high.
Add the onion and saute until it starts to soften, 5 minutes.
Add the garlic and ginger and bloom 30 seconds.
Add the curry powder and a pinch of salt and pepper.
Continue to bloom the spices for another 30 seconds, or until fragrant.
Chop asparagus into pieces.
Add the asparagus and saute until bright green, 2 minutes.
Add the chopped kale and continue to saute until wilted, another 2 minutes.
Drain the lentils and add them to the kale mixture.
Toss to combine.
Sprinkle with cilantro leaves and a good squeeze of the lemon juice.
Add more salt if needed.