Preheat the oven to 400F. Prepare a sheet pan with parchment paper.

Slice the sweet potatoes in half longways. Rub olive oil and salt on all sides of the sweet potato and place them cut-side down on the sheet pan. Bake for 25 minutes, until soft and starting to caramelize around the edges. Remove.

Meanwhile, rinse the lentils well and add to a medium pot with water, about 2-3 inches above the lentils. Salt the water and bring to a boil. Reduce to a simmer for 17-20 minutes, tasting to make sure they don’t get mushy! Drain and cool.

Make your vinaigrette! In a small bowl, add the shallot, lemon juice, vinegar, a few pinches salt and a few grinds of black pepper. Let sit for 5 minutes to mellow. Whisk in the dijon mustard and slowing add the olive oil, whisking vigorously to emulsify. Taste and adjust, if needed.

Make your yogurt! Grate the garlic into a bowl and squeeze the lemon on top. Let sit for 5 minutes to mellow. Add the a few pinches of slat, dill and yogurt. Mix to combine.

Cook your greens! Heat 2 tablespoons olive oil over medium-high heat in a large fry pan. When its starts to shimmer, add the smashed garlic cloves and cook for 1 minutes. Add the cumin seeds and bloom for 1 minute more. Add your greens, they will crackle! Cook them for 2-3 minutes until softened.

Assemble! Swoosh a big spoonful of dilly yogurt on the bottom of your bowl. Add a few scoops of lentils, the greens and the sweet potato. Sprinkle with flaky salt and scallions.