Indian Lentil Saute with Kale and Asparagus

• 1 cup Green Lentils
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 whole Medium Yellow Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 Tablespoon Freshly Minced Ginger
• 1 Tablespoon Indian Curry Powder (or More!)
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/2 bunches Asparagus, Sliced Into 1-inch Pieces
• 1 bunch Kale, Chopped
• 1/4 cups Freshly Chopped Cilantro
• 1 whole Lemon, Juiced

1. Bring a pot of salted water to a boil.
2. Add the lentils and cook until tender, about 25 minutes.
3. Heat the oil in a medium skillet over medium high.
4. Add the onion and saute until it starts to soften, 5 minutes.
5. Add the garlic and ginger and bloom 30 seconds.
6. Add the curry powder and a pinch of salt and pepper.
7. Continue to bloom the spices for another 30 seconds, or until fragrant.
8. Add the asparagus and saute until bright green, 2 minutes.
9. Add the kale and continue to saute until wilted, another 2 minutes.
10. Drain the lentils and add them to the kale mixture.
11. Toss to combine.
12. Sprinkle with lots of cilantro and a good squeeze of the lemon juice.
13. Maybe another pinch of salt?
14. Taste it.
15. I think so.
16. Serve with more cilantro and lemon juice!

green lentils, olive oil, yellow onion, garlic, ginger, curry, salt, bunches, freshly chopped cilantro, lemon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/indian-lentil-saute-with-kale-and-asparagus/ (may not work)