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

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tsp or 2g

• Curry powder

  Spices

  1 tsp or 2g

• Asparagus

  Raw

  6 spear, medium or 96g

• Kale

  Raw

  2 cup, chopped or 134g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup 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 pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
2. 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.
3. 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.
4. 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. Enjoy!

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