For The Roasted Vegetables For The Lentils For The Dressing

1. For the roasted vegetables, preheat oven to 220 degrees C. In a small cup, combine oil, apple cider vinegar, garlic, onion powder, thyme, and sage. Mix to combine.
2. Onto a large sheet pan, place all vegetables. Drizzle with oil and vinegar mixture and toss to coat. Sprinkle with salt and pepper. Roast 40 to 50 minutes, stopping to mix after about 25 minutes.
3. For the lentils, into a medium-sized pot, add lentils and water. Bring to a boil and reduce heat to simmer. Simmer lentils 15 to 20 minutes until cooked, but not mushy. Drain remaining excess water and set aside.
4. For the dressing, into a medium bowl, add tahini, apple cider vinegar, garlic powder, salt, and black pepper. Stir to combine. Slowly add water, one tablespoon at a time, stirring.
5. Into serving bowls, divide lentils and vegetables. Sprinkle with shelled pumpkin seeds and a drizzle of apple cider dressing.