top of page





1 ½ cup red lentils
3 tbsps coconut oil
1 tbsp curry powder
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp finely grated ginger – peeled
1 tbsp pressd garlic
2 cups finely chopped sweet onions
3 cups water
2 tsps sea salt
1 tsp ground pepper

1/3 cup pine nuts
1 tbsp olive oil
3 cups asparagus ribbons – 1 large bunch asparagus
2 tbsps chopped shallot
2 tsps lemon juice
1 tsp honey


Rinse lentils until the water runs clear.
Heat coconut oil in a sauté pan over medium heat.
Add curry powder, turmeric, cumin, ginger, and onions. Sauté over medium heat for 5 minutes.
Add garlic and lentils, and stir for another 4 minutes.
Add 3 cups of water, 2 tsps sea salt, ground pepper, and bring to a boil.
Once boiling, reduce heat, cover with lid for 15-20 minutes.

Toast pine nuts in a dry pan on medium heat until lightly browned and fragrant then set aside. Make sure to continue stirring so they do not burn.
Break off the harder stem ends of the asparagus and set aside for compost or vegetable stalk.
Using a vegetable peeler, peel thin ribbons of the asparagus by holding the firm end and peeling towards the bud. Once it gets hard to peel, use a knife to slice in half lengthwise and add to asparagus ribbon pile.
Add olive oil to sauté pan on medium heat.
Once oil is hot add shallots and cook for 4 minutes.
Add zucchini ribbons and after 4 minutes on medium heat, add lemon juice.
After 1 more minute turn off heat and add honey and a sprinkle of sea salt.
Taste and adjust accordingly.

Place 1 cup of lentils into a bowl or onto a plate.
Top with a quarter of the asparagus ribbons and a quarter of the pine nuts.
Garnish with lemon zest or a sprinkle of salt and pepper if desired.

bottom of page