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

Crispy Potato Skillet

with Snap Pea Slaw & Sour Cream

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
460
FAT
13g
CARBOHYDRATES
74g
PROTEIN
16g


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INGREDIENTS

  1. 1/3 cup beluga lentils, rinsed and sorted
  2. 14 oz Yukon Gold potatoes
  3. 4 oz sugar snap peas, thinly sliced
  4. 1 scallion, thinly sliced
  5. 1 lemon, juiced
  6. 2 oz Treeline® Dairy-Free Sour Cream
  7. 1 red bell pepper, trimmed and thinly sliced
  8. 2 garlic cloves, peeled and minced
  9. 2 tbsp vegan butter
  10. 1 tsp smoked paprika
  11. 1 jalapeño, deseeded and thinly sliced
  12. 1 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (cashew)
Tools: Large nonstick skillet, Small saucepan with lid, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
460
FAT
13g
CARBOHYDRATES
74g
PROTEIN
16g


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INSTRUCTIONS

1
Cook the lentils

Add lentils and ½ cup water to a 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. 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
Prepare the slaw

Add snap peas, scallion, lemon juice, 1 tbsp olive oil, and a pinch of salt to a medium bowl and toss the snap pea slaw.

4
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 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 pepper begins to soften, 2 to 3 minutes. Season to taste with salt and pepper.

5
Serve

Scatter lentils over the crispy potato skillet. Serve family-style, topped with snap pea slaw, sour cream, and as much jalapeño as you like. Enjoy!

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