EyeSwoon Unplugged: Stewed Lentils With Sweet Potato

3 sweet potatoes

3 tablespoons extra-virgin olive oil, divided

2 medium shallots, finely diced

2 small cloves garlic, finely diced

1 stalk celery, finely diced

1 small carrot, finely diced

1 fennel bulb, half finely diced, half shaved on a mandoline

2 teaspoons ground cumin

2 cups low-sodium chicken or vegetable stock

1 teaspoon white wine vinegar 

1 cup black lentils

1 large handful fresh parsley 

1 large handful fresh cilantro

1 large handful fresh dill

1 clove garlic, minced

1 tablespoon capers or torn olives

¼ teaspoon habanero chili ,minced 

1⁄3 cup extra-virgin olive oil

2 lemons or limes, juiced

Salt and freshly cracked pepper

1 serrano chili, sliced thin 

Labne or full fat Greek yogurt, to serve

Preheat the oven to 425. 

Place the lightly pierced sweet potatoes on a sheet pan lined with parchment. Roast for 45 minutes to 1 hour. 

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the shallots and garlic and cook until soft and translucent, 2 to 3 minutes. Add the celery, carrot, and diced fennel. Sauté, stirring occasionally, until the vegetables are just beginning to soften, 2 to 3 minutes. Add the cumin and cook until fragrant, 1 minute. Add the stock, vinegar, and lentils. Bring to a boil, then reduce the heat to a simmer. Partially cover and gently simmer until the lentils are tender but retain their shape, 20 to 25 minutes. Season to taste with salt and pepper.

Chop parsley, cilantro, and dill. Add to a bowl with minced garlic, torn olives or capers, and minced habanero. Slowly pour in the oil and mix until you have a smooth but textured sauce; if the sauce is too thick, loosen it with additional oil. Stir in the lime juice. Season to taste with flaky salt and pepper.

Spread labne on your serving dish. Top with lentils, roasted sweet potatoes (peeled and cubed), salsa verde, fennel, and serrano chillis.