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.