Crispy Potato Skillet

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.

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.

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

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

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.

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