Preheat oven to 425°F. Combine lentils, 2 cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. (4-serving meal: use 4 cups water) (TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

Rub each sweet potato half with ½ tsp olive oil and place, cut side down, on one half of foil-lined baking sheet. Add broccolini, 1 tbsp olive oil, and a pinch of salt to other half of baking sheet and toss. Roast until sweet potatoes are tender, 22 to 26 minutes. Transfer broccolini to medium bowl and cover to keep warm. Set oven to broil on high for step 5. (4-serving meal: use 2 tbsp olive oil for broccolini)

Whisk together fig preserves and balsamic glaze in small bowl.

Combine tapenade, parsley, 1 tbsp olive oil, and just 1 tbsp fig glaze in small bowl and stir to combine. (4-serving meal: use 2 tbsp olive oil, 2 tbsp fig glaze)

Rub cut side of roasted sweet potatoes with remaining fig glaze and return to oven, cut side up, and broil until glaze is sticky and browned, 1 to 2 minutes. (TIP: All broilers are different. Watch carefully to ensure glaze doesn’t burn.)

Add arugula and just 2 tbsp fig tapenade to bowl with broccolini and toss to combine. Divide lentils between bowls. Top with fig glazed sweet potatoes, broccolini and arugula, remaining fig tapenade, and pistachios. Tuck in! (4-serving meal: use ¼ cup fig tapenade)