Crispy Potato Skillet
with Snap Pea Slaw & Sour Cream
Beluga lentils, a type of small, black lentil with a nutty flavor, retain a distinct and firm consistency once cooked. We love how they compliment the crispy, refreshing snap peas and creamy, rich vegan sour cream in this hearty potato skillet.
INGREDIENTS
- 1/3 cup beluga lentils, rinsed and sorted
- 10 oz Yukon Gold potatoes
- 4 oz sugar snap peas, thinly sliced
- 2 scallions, trimmed and thinly sliced
- 1 lemon, juiced
- 1 red bell pepper, trimmed and thinly sliced
- 2 garlic cloves, peeled and minced
- 2 tbsp vegan butter
- 1 tsp smoked paprika
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 1 jalapeño, trimmed, deseeded and thinly sliced
- 1 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine lentils and ½ cup water in small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. Drain any remaining water. (4-serving meal: use 1 cup water) (TIP: To “sort” lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)
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-serving meal: 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-serving meal: use 2 tbsp vegetable oil)
Scatter cooked lentils over crispy potato skillet. Serve family-style, topped with snap pea slaw, sour cream, and as much jalapeño as you’d like. Dig in!
SIMILAR RECIPES
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Tomato Zucchini Fritters with Butter Bean Succotash & Aioli
Plantain Fritters with Pistachio Mole & Black Bean Salad
Mushroom Bulgur Soup with Baby Kale & Lemon Cream
