• 2 large or 3 medium sweet potatoes (1½–2 lb. total)
  • 1 cup lentils, preferably black beluga or French green
  • Kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided
  • 4 Tbsp. unseasoned rice vinegar, divided
  • 4 scallions
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. soy sauce
  • 1 Tbsp. white miso
  • 1 tsp. toasted sesame oil
  • 1 tsp. mild red pepper flakes, plus more for servingCoarsely chopped toasted pistachios (for serving)
  1. Preheat oven to 425°. Roast sweet potatoes on a rimmed baking sheet until tender, 45–55 minutes. Let cool 10 minutes.
  2. Cook lentils in a medium pot of boiling salted water until tender but not falling apart, 20–30 minutes. Drain; let cool 10 minutes.
  3. Toss lentils in a medium bowl with 4 Tbsp. olive oil and 2 Tbsp. vinegar. Season with salt.
  4. Trim scallions and cut crosswise into 3″ lengths. Slice each piece into very thin matchsticks. Place in a small bowl and pour in cold water to cover; set aside.
  5. Whisk maple syrup, soy sauce, miso, sesame oil, 1 tsp. red pepper flakes, remaining 2 Tbsp. vinegar, and ¼ cup water in a small bowl. Set glaze aside.
  6. Heat remaining 2 Tbsp. olive oil in a large nonstick skillet over medium-high. Slice or tear sweet potatoes into 2″ pieces; cook, turning, until deeply browned on several sides, 5–7 minutes. Remove from heat and add reserved glaze (it may spatter a bit). Set over medium heat; cook, spooning glaze over, until thick enough to coat a spoon, about 1 minute.
  7. Scrape sweet potatoes and glaze onto a platter. Drain scallions; pat dry. Toss two thirds into lentils; spoon around potatoes. Top with nuts, remaining scallions, and more red pepper flakes.
  8. Do ahead: Sweet potatoes can be roasted and lentils cooked and dressed 5 days ahead. Let cool. Cover and chill separately.


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