Curry Lentils and Asparagus Ribbons - Mikaela Reuben

Ingredients

• 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
• 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