Servings: 4

2 large or 3 medium sweet potatoes (142-2 lb. total) 2 large or 3 medium sweet potatoes (142-2 lb. total)
 
1 cup lentils, preferably black beluga or French green 1 cup lentils, preferably black beluga or French green
 
Kosher salt Kosher salt
 
6 Tbsp. extra-virgin olive oil, divided 6 Tbsp. extra-virgin olive oil, divided
 
4 Tbsp. unseasoned rice vinegar, divided 4 Tbsp. unseasoned rice vinegar, divided
 
4 scallions 4 scallions
 
2 Tbsp. pure maple syrup 2 Tbsp. pure maple syrup
 
1 Tbsp. soy sauce 1 Tbsp. soy sauce
 
1 Tbsp. white miso 1 Tbsp. white miso
 
1 tsp. toasted sesame oil 1 tsp. toasted sesame oil
 
1 tsp. mild red pepper flakes 1 tsp. mild red pepper flakes
 
Coarsely chopped toasted pistachios (for serving) Coarsely chopped toasted pistachios (for serving)

Preheat oven to 425 . Roast sweet potatoes on a rimmed baking sheet until tender, 45 to 55 minutes. Let cool 10 minutes.
2. Cook lentils in a medium pot of boiling salted water until tender but not falling apart, 20 to 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 to 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 and remaining scallions