Serves 6

Ingredients

• 1 cup dried green lentils, rinsed
• 3 cups water
• 3/4lb asparagus, trimmed, cut into 1-inch pieces
• 1 bunch kale, shredded
• 1/2 Tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 5 scallions, chopped

Directions

1. Boil lentils and water in a medium saucepan on medium-high heat. Once boiling, reduce heat to low and cover. Simmer for about 15 to 25 minutes, until the lentils are tender, but slightly firm.
2. Drain the lentils and set aside in a large bowl.
3. While the lentils are cooking, prepare the rest of the salad. Prepare a bowl of ice water, and boil a large pot of salted (optional) water.
4. Add asparagus to the boiling water. Cook for 3 minutes, then transfer to the ice water for 1 minute. Drain and pat dry.
5. In a large bowl, drizzle the kale with olive oil and add a dash of salt, if desired. Massage for 2 to 3 minutes, until tender.
6. Combine the lentils, asparagus, and kale with the remaining ingredients and toss. If desired, drizzle with your favorite vinaigrette or olive oil and balsamic vinegar.

Estimated Nutrition Information
Calories: 443kcal; Total fat: 5g; Saturated fat: 0.8g; Cholesterol: 0mg; Sodium: 453mg; Total carbohydrates: 72.4g; Dietary fiber: 34.6g; Total sugars: 5.1g; Protein: 31.1g; Calcium: 203mg; Iron: 11mg; Potassium: 1664mg