The method:
In a large saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat and then turn to low and cook for 15-20 minutes or until lentils are al dente. Avoid over cook or the lentils will be mushy

While the lentils are cooking, prepare the vegetables and dressing. In a large frying pan/skillet, heat up some oil over medium-high heat, sauté asparagus, capsicum and red onion until tender but not over cooked. Transfer to a bowl to slightly cool

Drain the cooked lentils, discard the bay leaf and rinse quickly with cold water. Set aside

To make the dressing, in a small bowl/jar, combine all the dressing ingredients and mix well. Set aside

To make the tahini yogurt cream, in a bowl, combine tahini, yogurt, salt and lemon juice, stir and mix until smooth and creamy. Set aside in the fridge before serving

To make the salad, in a large serving bowl, combine lentils with asparagus, capsicum, red onion and cucumber, pour over half of the dressing and toss well to combine. Set aside

To serve, scoop a few spoonfuls of tahini yogurt creamy on a plate and serve with salad, sliced avocado and some dressing. Garnish with fresh dill or your herb of choice if desired

Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday