Curried lentils with kale and asparagus
Curried lentils with kale and asparagus is a nutritious dish combining tender lentils and vibrant vegetables, infused with aromatic spices and a zesty touch of lemon. This hearty meal is perfect for vegetarians and those seeking wholesome flavors.
Cook time 35 min
Prep time 10 min
Ingredients:
1 cup lentils2 tbsp olive oil
1/2 onion
3 garlic cloves
1 tsp ginger root
1 tsp curry powder
6 spears asparagus
2 cups kale
1 tsp coriander leaves
3 tsp lemon juice
1 dash salt
1 dash black pepper
Curried lentils with kale and asparagus is a nutritious and flavorful dish that's perfect for a hearty meal. Combining tender lentils with fresh kale and crisp asparagus, this recipe is infused with aromatic spices and a hint of lemon for a delightful tang. It's a versatile dish, ideal for vegetarians and those looking for a healthy, wholesome meal.
Instructions:
- Rinse the lentils thoroughly under cold water.
- In a medium saucepan, combine the lentils with 3 cups of water.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for about 20-25 minutes, or until the lentils are tender. Drain any excess water if needed and set aside.
- While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
- Stir in the curry powder and cook for about 1 minute to release its aroma.
- Add the chopped asparagus to the skillet. Cook for about 3-4 minutes until it begins to soften.
- Stir in the chopped kale and cook until wilted, about 2-3 minutes.
- Add the cooked lentils to the skillet with the vegetable mixture.
- Stir well to combine and cook for another 2-3 minutes to allow the flavors to meld together.
- Stir in the chopped coriander leaves and lemon juice.
- Season with a dash of salt and a dash of black pepper to taste.
- Mix well and ensure everything is heated through.
- Serve the curried lentils with kale and asparagus hot, either as a main dish or a side.
Enjoy your curried lentils with kale and asparagus as a comforting meal that's both delicious and nourishing. It's a perfect dish for any occasion, offering a well-balanced mix of protein, fiber, and vitamins, all wrapped up in a tapestry of rich, savory flavors.
Curried lentils with kale and asparagus FAQ:
Cook the lentils for about 20-25 minutes until they are tender. Check them occasionally and drain any excess water if needed.
If you don’t have kale, you can substitute it with spinach or Swiss chard. Both will wilt down similarly and provide a nice texture.
The asparagus should be bright green and slightly tender but still crisp. This typically takes about 3-4 minutes in the skillet.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave before serving.
Brown or green lentils are best for this recipe as they hold their shape during cooking. Avoid using red lentils as they tend to become mushy.
Tips:
- Rinse the lentils thoroughly before cooking to remove any debris and reduce cooking time.
- Chop the kale and asparagus into bite-sized pieces for even cooking and easy eating.
- Sauté the onions, garlic, and ginger until fragrant to build a flavorful base for the dish.
- Cook the lentils until they are tender but not mushy to maintain their texture.
- Add the kale and asparagus towards the end of the cooking process to keep them crisp and vibrant.
- Adjust the curry powder to your taste preference for more or less spiciness.
- Finish with a sprinkle of fresh coriander leaves and a squeeze of lemon juice to brighten the flavors.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 14g
Carbohydrates 36g
Fiber 8g
Sugar 2.64g
Fat 8g
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