Crispy Potato Skillet

Cover potatoes with 1 inch water in large pot and bring to a boil. Cook until potatoes are fork-tender, 10 to 12 minutes. Drain and let cool.

Combine snap peas, scallion, lemon juice, 1 tbsp olive oil, and a pinch of salt in medium bowl and toss snap pea slaw. (4-servings: use 2 tbsp olive oil)

Place cooled potatoes on clean work surface and use palm of hand to gently press each potato until sides blister open. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add bell pepper, garlic, butter, and paprika and cook until bell pepper begins to soften, 2 to 3 minutes. Season to taste with salt and pepper. (4-servings: use 2 tbsp vegetable oil)

Make small tear at top of lentil bag and microwave for 60 seconds. Scatter cooked lentils over crispy potato skillet. Top with snap pea slaw, sour cream, and as much jalapeño as you’d like and serve family-style. Dig in! (TIP: If you don’t have a microwave, combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)