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

Crispy Potato Skillet

with Snap Pea Slaw & Scallion Sour Cream

Tags: Gluten-Free High-Protein <600 Calories
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
450
FAT
16g
CARBOHYDRATES
69g
PROTEIN
14g


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INGREDIENTS

  1. ¼ cup beluga lentils, rinsed and sorted
  2. 14 oz Yukon Gold potatoes
  3. 6 oz sugar snap peas, thinly sliced
  4. 2 scallions, thinly sliced (divided)
  5. 1 lemon, halved and 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. 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. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large skillet, Medium saucepan, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
450
FAT
16g
CARBOHYDRATES
69g
PROTEIN
14g


Get Recipes Delivered

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, 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.

4
Make the scallion sour cream

Add remaining scallions, 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.

6
Serve

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!

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