Preheat the oven to 400 degrees F (200 degrees C).
Place the Brown Lentils (1 cup) in a bowl and cover with room temperature water by 1-inch.
Remove the woody part of the Asparagus (1 bunch) by gently holding both ends and snapping the stalk in half.
Cut the trimmed asparagus into 1-inch pieces. On a parchment-lined baking sheet, combine the asparagus with Olive Oil (to taste) and Sea Salt (to taste).
Roast in the oven until browned and caramelized, about 20 minutes.
Meanwhile, heat Olive Oil (to taste) in a medium Dutch oven or lidded saucepan. Sauté the Shallot (4) over medium-high heat until crispy and browned, about 7 minutes. Remove half the shallots mixture to a bowl.
To the pot, add the Garlic (2 clove), Ground Cumin (1 1/2 teaspoon), Cayenne Pepper (1/4 teaspoon) and Cinnamon Stick (1). Cook for another minute until fragrant.
Stir in the Quinoa (3/4 cup) and cook 1 minute more.
Drain the brown lentils and add to the quinoa along with 3 cups water and Sea Salt (to taste).
Bring to a boil, then reduce the heat to low. Cover and cook until the brown lentils and quinoa are tender, about 15 minutes. Remove from the heat and discard.
Stir in the Lemon Juice (2 tablespoon) and half the asparagus and Fresh Herbs (1/4 cup).
Transfer to a serving platter and top with the remaining asparagus, crispy shallots and mixed herbs. Enjoy!