Maple Mustard Lentils, Sweet Potatoes, and Herbs Recipe - Forks Over Knives

Ingredients

• 1 cup dried green lentils, picked over (200 g)
• 2 sweet potatoes, peeled and cut into ½-inch /1.3cm cubes (about 1 pound / 455 g)
• 1 large or 2 small shallots, trimmed and minced
• ¼ cup snipped fresh chives (10 g)
• 2 tablespoons chopped fresh parsley
• ¼ cup tahini (60 g)
• 2 tablespoons Dijon mustard, or more as needed
• 2½ tablespoons reduced-sodium tamari sauce or liquid coconut aminos, or more as needed
• 2½ tablespoons apple cider vinegar, or more as needed
• 1 tablespoon pure maple syrup
• 2 tablespoons water
• 8 slices whole-grain bread
• Roughly chopped baby arugula or additional chopped parsley, for serving (optional)