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

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