Indian Lentil Sauté with Kale and Asparagus

Indian Lentil Sauté with Kale and Asparagus

I’d intended to prepare something different for dinner tonight but couldn’t find the recipe where I thought it was saved.  This dish from, Bev Cooks, was the last thing on my menu for the week and it looked simple enough so I tossed everything together in less than 30 minutes.  My daughter had a friend over for dinner and her family is Indian, so I was secretly pleased when she announced, “this looks exactly like what we eat at home.” – and then proceeded to gobble up every last bite.  Yay me!  I doubled what’s shown below and it made enough for three adults, three teens and a very cute, eight year old.

Ingredients

  • 1 cup green lentils
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tablespoons freshly minced fresh ginger
  • 1 Tablespoons(or more!) 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 sauté 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. Add the asparagus and sauté until bright green, 2 minutes. Add the kale and continue to sauté 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.

Serve with more cilantro and lemon juice!