Indian Lentil Saute with Kale and Asparagus Recipe

Name: Indian Lentil Saute with Kale and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a pot of salted water to a boil.
2
Add the lentils and cook until tender, about 25 minutes.
3
Heat the oil in a medium skillet over medium high.
4
Add the onion and saute until it starts to soften, 5 minutes.
5
Add the garlic and ginger and bloom 30 seconds.
6
Add the curry powder and a pinch of salt and pepper.
7
Continue to bloom the spices for another 30 seconds, or until fragrant.
8
Add the asparagus and saute until bright green, 2 minutes.
9
Add the kale and continue to saute until wilted, another 2 minutes.
10
Drain the lentils and add them to the kale mixture.
11
Toss to combine.
12
Sprinkle with lots of cilantro and a good squeeze of the lemon juice.
13
Maybe another pinch of salt?
14
Taste it.
15
I think so.
16
Serve with more cilantro and lemon juice!

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Green Lentils, 2 Tablespoons Extra Virgin Olive Oil, 1/2 whole Medium Yellow Onion, Finely Diced, 3 cloves Garlic, Minced, and more.

Yes, Indian Lentil Saute with Kale and Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Lentil Saute with Kale and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions