Herby Lentil Veggie Sheet Pan with Spicy Tahini Sauce
Ingredients
- 1 1/2 cups cooked brown lentils (or canned, rinsed, drained, and pat dried)
- 1 cup broccoli florets
- 1 red bell pepper, cut into strips
- 1/4 small onion, cut into strips
- 3-4 garlic cloves, sliced
- 1 tsp cumin
- 1/2 tsp fennel seeds
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp thyme
- Salt and pepper
- 2 tsp olive oil (or more based on preference)
Sauce
- 2 tbsp tahini
- Juice of half a lemon
- 2 tsp hot sauce
- 1/2 tsp garlic powder
- Pinch of turmeric
- 1 tsp maple syrup
- 3-4 tbsp water (adjust based on preference)
Preparation
Set the oven to 400°F (200°C). On 1-2 lined sheet pans, add lentils, broccoli, onion, and bell peppers.
Sprinkle garlic slices, cumin, fennel seeds, garlic powder, oregano, thyme, salt, and pepper over the vegetables and lentils.
Drizzle with olive oil and toss everything together to coat. Spread the mixture evenly on the sheet pan(s).
Place in the oven and bake for 15 minutes.
Meanwhile, prepare the sauce by stirring together tahini, lemon juice, hot sauce, garlic powder, turmeric, maple syrup, and water. Adjust the water quantity based on your preferred consistency.
Once the sheet pan is done, remove it from the oven. Portion the veggies and lentils into bowls and serve with rice or your preferred starch on the side.
Top with the spicy tahini sauce.