2 sweet potatoes (each about 2/3 pound), peeled and cut into 1/2" pieces
1 1/2 tablespoons olive oil, plus 2 tablespoons
1 1/2 tablespoons real Vermont maple syrup
2 pinches red chili flakes
1 yellow onion, cut into 1/4" dice
2 large carrots, cut into 1/2" dice
2 cloves garlic, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
leaves from 2 sprigs thyme
2 cups green lentils, rinsed and drained
a healthy drizzle of your finest, best quality olive oil
coarse sea salt
2 tablespoons torn parsley leaves