Indian Lentil Saute with Kale and Asparagus

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!