As a follow-up from yesterday, here is a flavorful and simple asparagus recipe. This makes enough for 4 servings. Thanks to Bev Cooks for this recipe. I discovered that green lentils make for a nice weeknight meal because the whole thing took less than 30 minutes. 

Ingredients:

• 1 cup green lentils
•  2 Tbs. extra-virgin olive oil
•  1/2 medium yellow onion, finely chopped
•  3 cloves garlic, minced
•  1 Tbs. freshly minced fresh ginger
•  1 Tbs Indian curry powder
•  1/2 bunch asparagus, sliced into 1-inch pieces
•  1 bunch kale, chopped
•  1/4 cup chopped cilantro
•  1 lemon
•  coarse salt and freshly ground pepper

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 cook for 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to cook the spices for another 30 seconds, or until fragrant.
3. Add the asparagus and saute until bright green, 2 minutes. Add the 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 lots of cilantro and a good squeeze of the lemon juice. Add more salt to taste.
5. Serve with more cilantro and lemon juice

Posted by freshfrombrooklyn in local, recipe, warm salad Tags: asparagus, curry, kale, lentils, vegan