Heat olive oil in a large saute pan over medium-high heat. Add onion, beets, and carrots to pan and cook until beets begin to brown, about 10 minutes. Add asparagus and cook 5 minutes more.
Add lentils and kale and cook until kale is wilted and lentils are heated through, about 2 minutes. Season with freshly cracked sea salt and black pepper.
Serve warm, drizzled with cashew sour cream and sprinkled with fresh parsley.
Notes
* ⅓ cup dry lentils brought to a boil with ⅔ cup water, then simmered, covered for about 35 minutes. Feel free to substitute with green or brown lentils.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/warm-lentil-detox-salad/