Crispy Potato Skillet

Rinse and sort the lentils. In a small saucepan, combine the lentils and ½ cup (1 cup) water. Bring to a boil, reduce heat to low, and simmer, covered, until they are tender, 20 to 24 minutes. Drain any remaining water.

Add the potatoes to a medium saucepan, cover with 1 inch of cold water, and bring to a boil over high heat. Cook until they are soft and fork-tender, 10 to 12 minutes. Drain potatoes and let cool.

Thinly slice the sugar snap peas and scallion. Halve and juice the lemon(s). Combine sliced snap peas and sliced scallion in a medium bowl with the lemon juice, 1 tbsp (2 tbsp) olive oil, and a pinch of salt. Toss the snap pea slaw and set aside. Slice the red bell pepper into thin strips.

Deseed and mince the jalapeño, and reserve just 1 tbsp (2 tbsp) for garnish. In a small bowl, combine the remaining minced jalapeño with the sour cream and a pinch of salt. Stir to combine. Peel and mince the garlic.

Place boiled potatoes on a cutting board and use the palm of your hand to gently press down on each until the sides blister open. Place a large skillet with 1 tbsp vegetable oil over medium heat. Once hot, add the smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add the sliced bell pepper, minced garlic, butter, and paprika, stir, and cook 2 to 3 minutes more.

Taste the crispy potato skillet and add salt as necessary. Scatter the cooked lentils over the skillet. Serve family style, topped with snap pea slaw and jalapeño sour cream. Sprinkle with reserved jalapeño. Bon appétit!