For 4 Person(s)
1. In a medium saucepan, cover the lentils with a couple inches of water; bring to a simmer and cook for 40-45 minutes, until tender.
2. Drain well in a colander and transfer to a bowl or heavy-duty zip-lock bag.
3. Meanwhile, bring an inch of water to a boil in another medium saucepan and steam the asparagus for 3-4 minutes, until tender-crisp. Add to the bowl with the lentils.
4. Add the oil, lemon juice, soy sauce and pepper, toss to coat everything well and refrigerate for an hour, or up to two days.
5. Serve cold.