Sauté diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes.
Add minced garlic cloves and cook 30 seconds more.
Add dried oregano, dried thyme, dried rosemary, garlic powder, tsp onion powder. Cook one more minute.
Add tomato paste, dry green or brown lentils, veggie broth and simmer about 15 minutes, or until lentils are just cooked.
Mix in tahini, Dijon mustard, red wine vinegar. Simmer another 2 minutes. Add salt and black pepper to taste.
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