Recipes
Curry Lentils and Asparagus Ribbons
This dish combines creamy, spiced lentils with delicate asparagus ribbons for a satisfying, flavor-packed meal. The richness of coconut oil and warm curry spices balances beautifully with the fresh, light texture of the asparagus. It’s a perfect blend of comforting and grounding flavors.
Chef’s Tip
Ingredients
Lentils
- 1 ½ cups red lentils
- 3 tablespoons coconut oil
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon finely grated ginger (peeled)
- 1 tablespoon pressed garlic
- 2 cups finely chopped sweet onions
- 3 cups water
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
Asparagus Ribbons
- Sea salt, to taste
- 1/3 cup pine nuts
- 1 bunch asparagus
- 1 tablespoon olive oil
- ½ cup thinly sliced shallots
- 1 medium zucchini, peeled into ribbons
- 1 teaspoon fresh lemon juice
- 1 teaspoon raw honey
Directions
- Prepare the lentils: Rinse lentils thoroughly until the water runs clear.
- Heat coconut oil in a sauté pan over medium heat. Add curry powder, turmeric, cumin, ginger, and onions, and sauté for 5 minutes.
- Stir in garlic and lentils, and cook for another 4 minutes.
- Add water, sea salt, and ground pepper, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, until the lentils are tender.
- Toast the pine nuts: In a dry pan over medium heat, toast pine nuts until lightly browned and fragrant, stirring frequently to prevent burning. Remove from heat and set aside.
- Prepare the asparagus ribbons: Break off the tougher ends of the asparagus and discard. Using a vegetable peeler, shave the asparagus into thin ribbons. Once it gets too small to peel, slice the remaining spears in half lengthwise.
- Heat olive oil in a sauté pan over medium heat. Add shallots and cook for 4 minutes.
- Add zucchini ribbons, sauté for 4 minutes, then stir in lemon juice. After 1 minute, turn off the heat and mix in honey and a pinch of sea salt.
- Assemble the dish: Serve warm lentils topped with asparagus ribbons and toasted pine nuts.
Chef’s Tip
For added texture, sprinkle with crushed red pepper flakes or a handful of crispy shallots before serving.
