One Pan Lentil Gratin With Sweet Potatoes Mustard Chèvre Crumbs
Ingredients
- 6 tablespoons olive oil, divided
- 1 large Vidalia or yellow onion, thinly sliced
- 1 large sweet potato (¾ to 1 pound), chopped into ¾-inch pieces
- 2 garlic cloves, thinly sliced or finely chopped
- 1/4 teaspoon red pepper flakes, or to taste
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 3 cups chopped kale (Tuscan or curly; from about ½ medium bunch)
- 1 1/2 cups French lentils
- 1 (14.5-ounce) can diced tomatoes, plus juices
- 3 1/2 cups water
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1 (4- to 5-ounce) log chèvre (fresh goat cheese), plain or herbed, crumbled
Instructions
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