One-Pan Lentil Gratin With Sweet Potatoes & Mustard-Chèvre Crumbs

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. The entire dish comes together in one pan—not only a boon for assembly and cleanup, but also for building bold, savory flavors from the bottom up. Even better, by baking the lentils in a hot oven (uncovered) versus simmering them on the stovetop, the flavors get ultra-concentrated and the lentils cook gently and evenly, with no worry about mushy results. The crispy, cheesy crumbs amp up the flavors and textures even more. The finished dish is hearty and satisfying, with an effort-to-reward ratio that’s pretty unbeatable no matter the night or occasion. Using this recipe as a template, pretty much everything is customizable. Swap chunks of carrots, parsnips, or winter squash for the sweet potatoes. Reach for other sturdy greens, such as Swiss chard, mustard greens, or collards, instead of kale. Feel free to play around with the topping as well. Torn mozzarella, crumbled feta, or shredded aged cheddar are all swell stand-ins for the chèvre, and finely chopped nuts make a nice addition to the panko breadcrumbs. If you don’t have French lentils, an equal amount of green or brown lentils can be substituted. Since different varieties of lentils have different cooking times, just monitor their doneness in the oven and add a bit more liquid, if needed, until they’re cooked through.

Great

% Daily Values based on a 2,000 calorie diet

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