Lentils with Kale and Asparagus

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Curry powder

  Spices

  1 tsp or 2g

• Asparagus

  Raw

  8 spear, medium or 128g

• Kale

  Raw

  2 cup, chopped or 134g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of salted water to a boil. Add the lentils and cook until tender but still holding their shape, about 25 minutes; drain thoroughly.
2. While the lentils cook, warm the olive oil in a medium skillet over medium-high heat. Add the onion and sauté until softened and lightly golden, 4 to 5 minutes.
3. Stir in the garlic and ginger; cook until fragrant, about 30 seconds. Sprinkle in the curry powder with a pinch of salt and pepper and toast for 30 seconds more.
4. Add the asparagus and cook, stirring, until bright green and crisp-tender, 2 to 3 minutes. Stir in the kale and cook just until wilted, 2 to 3 minutes.
5. Fold in the drained lentils and toss to combine. Remove from the heat, stir in the cilantro and lemon juice, and season to taste with additional salt and pepper.