1: Rinse lentils and cook in vegetable broth until tender, about 20-25 minutes.
2: Roast sweet potato, red onion, and zucchini with olive oil, salt, and pepper until tender.
3: In a bowl, mix tahini, lemon juice, olive oil, minced garlic, salt, and pepper for the sauce.
4: Combine cooked lentils with roasted vegetables.
5: Drizzle with tahini sauce and serve warm, garnished with grape tomatoes.
