Step 1

In a medium saucepan, combine the lentils and water. Bring to a boil over medium heat and then simmer until lentils are just tender, about 20-25 minutes. Drain and set aside to cool.

Step 2

Cut the asparagus into 2-3 inch lengths (I like to do it on a diagonal). Place a medium skillet over medium heat. Once hot, pour in the olive oil and add the asparagus. Season with salt and pepper. Sauté until asparagus is just tender and bright green, about 5 minutes. Set aside.

Step 3

Use a mandolin or sharp knife to finely shave the fennel and red onion. Place in a large bowl. To the bowl, add the parsley and walnuts. With a paring knife, peel the oranges and cut nice supremes. Then, place the supremes in the bowl as well, reserving what’s left of the orange for the dressing.

Step 4

Make the dressing. Squeeze the remains of the oranges into a medium bowl. To the orange juice, add the apple cider vinegar, salt, pepper, Dijon mustard, maple syrup, cumin, coriander, and olive oil. Whisk to combine.

Step 5

Pour the dressing over the lentil and vegetable mixture in the large bowl. Add the sautéed asparagus to the bowl and season the whole thing liberally with salt and pepper. Toss to combine. Serve with extra chopped parsley and walnuts on top if you like.