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Crispy Potato Skillet with Snap Pea Slaw & Scallion Sour Cream
2 or 4 Serving Dinner

Crispy Potato Skillet

with Snap Pea Slaw & Scallion Sour Cream

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
16g
CARBOHYDRATES
68g
PROTEIN
16g

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INGREDIENTS

  1. ¼ cup beluga lentils, rinsed and sorted
  2. 14 oz red bliss potatoes
  3. 6 oz sugar snap peas, thinly sliced
  4. 2 scallions, thinly sliced (divided)
  5. 1 lemon, juiced
  6. 2 oz Treeline® Sour Cream
  7. 1 red bell pepper, trimmed and thinly sliced
  8. 2 garlic cloves, peeled and minced
  9. 2 tbsp vegan butter
  10. ¼ tsp smoked paprika
  11. 1 jalapeño, trimmed and thinly sliced
  12. 1 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large skillet, Medium saucepan, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
16g
CARBOHYDRATES
68g
PROTEIN
16g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the lentils

Add beluga lentils to a small saucepan with ½ cup water. 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.

2
Boil the potatoes

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

3
Marinate the slaw

Add snap peas, just half the scallion, lemon juice, 1 tbsp olive oil, and a pinch of salt to a medium bowl. Toss the snap pea slaw and set aside. (4-serving meal: use 2 tbsp olive oil)

4
Make the scallion sour cream

Add remaining scallion, sour cream, and a pinch of salt to a small bowl. Stir the scallion sour cream.

5
Crisp the potatoes

Place cooled potatoes on a cutting board and use the palm of your hand to gently press each potato until the sides blister open. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add red bell pepper, garlic, butter, and paprika, and cook another 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

6
Serve

Taste the crispy potato skillet and add salt as necessary. Scatter beluga lentils over the skillet. Serve family style, topped with snap pea slaw, scallion sour cream, and as much jalapeño as you like. Enjoy!

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