Preheat oven to 425 degrees F. Rinse and sort lentils. Combine lentils and vegetable broth in a medium saucepan. Bring to a boil for one minute. Reduce to a gentle simmer. Simmer the lentils uncovered for 20 minutes, keeping the lentils covered in ~1 inch of liquid while simmering.
While lentils are cooking, prepare your potatoes by cutting them in quarters. In a medium bowl, toss in 1-2 teaspoons of olive oil, salt, and pepper. Roast on a parchment paper lined sheet pan in preheated oven for 25 minutes, until browned.
Drizzle asparagus with remaining olive oil. Add asparagus and pepitas to the sheet pan with the potatoes during the last 10 minutes of the potato cook time. Roast for about 10 minutes. Everything should be done roasting at the same time (total of 25 minutes for the potatoes, 10 minutes for asparagus and pepitas).
Combine potatoes, asparagus, fresh cherry tomatoes, arugula, pepitas, drained lentils and apple in a larege salad bowl. Mix lemon juice and tahini together in a small bowl. Toss the salad in lemon tahini dressing and refrigerate until completely cooled (about 3 hours). Serve when cool.
*Quick tip on how to remove asparagus ends without a knife.Optional add-ins