Need a warm and cozy pick-me-up at the end of a long day? This lentil gratin strewn with sweet potatoes, tomatoes, and kale and crowned with mustardy chèvre crumbs is just the ticket.
Heat the oven to 400°F. In a 12-inch ovenproof sauté pan or skillet with 2-inch sides , heat 4 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until starting to soften. Add the sweet potatoes, garlic, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, for another 3 to 4 minutes, until the outsides of the sweet potatoes start to lose their firmness.
Add the kale, lentils, diced tomatoes , water, and 1¾ teaspoons of salt. Bring to a boil, then reduce the heat to medium-low and maintain a rapid simmer for 3 minutes.
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