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Categories:
green lentils olive oil yellow onion garlic ginger Curry salt bunches freshly chopped cilantro lemon
Viewed: 61 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- Add the asparagus and saute until bright green, 2 minutes.
- Add the 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 lots of cilantro and a good squeeze of the lemon juice.
- Maybe another pinch of salt?
- Taste it.
- I think so.
- Serve with more cilantro and lemon juice!
