Step 1

Preheat the oven to 400°F. Line both a large baking sheet with parchment, and a smaller one.

Step 2

On the large baking sheet, combine the squash, cherry tomatoes, 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sumac, salt, and pepper. Toss to combine and spread out evenly. Roast the vegetables in the oven until squash is tender and caramelized and tomatoes are bursting, about 30-35 minutes. Stir veg/flip pieces with a spatula at the halfway point.

Step 3

Drain and rinse the lentils. Spread them out on a clean dish towel. Blot them until they are as dry as possible. Transfer the dried lentils to the baking sheet. Toss the lentils with remaining tablespoon of olive oil, garlic powder, onion powder, sumac, salt, and pepper. Spread the coated lentils out in a single layer and roast for about 15 minutes, or until slightly crisped up and chewy. Set aside.

Step 4

Make the yogurt sauce: In a food processor, combine the herbs, jalapeño, garlic, pistachios, olive oil, lime zest, lime juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the vegan yogurt to the food processor and pulse until the sauce is fully combined and uniformly light green. Check the sauce for seasoning and adjust if necessary.

Step 5

To serve: Spread most of the herbed yogurt sauce out on the base of your serving plate. Pile the roasted squash and tomatoes on top of the yogurt sauce. Drizzle remaining sauce, sprinkle with the lentils, and garnish with chili oil, extra herbs, and pistachios.