Sesame Smashed Potato Skillet

Add red lentils to a small saucepan with 1¾ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. (The lentils should be soft, almost the texture of hummus. If they start to dry out, add 2 tbsp warm water.) Drain any remaining water and return lentils to the pot, off heat. Add just half the lemon juice, just half the garlic, just half the paprika, 1 tbsp olive oil, and a pinch of salt and pepper. Stir to combine. (4-serving meal: use 3½ cups water, 2 tbsp olive oil) TIP: To “sort” the 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 lemon zest, red wine vinegar, roasted red peppers, parsley, 2 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and stir the herbed pepper salsa. (4-serving meal: use 4 tbsp olive oil)

Add mayo, just ½ tsp lemon juice, remaining garlic, remaining paprika, and a pinch of salt to a small bowl and stir the paprika aioli. (4-serving meal: use 1 tsp lemon juice)

Place cooled potatoes on a cutting board and 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 sesame seeds, cumin, and a pinch of salt and pepper and cook until sesame seeds begin to toast and cumin becomes fragrant, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Add baby kale, remaining lemon juice, and a pinch of salt directly to the cutting board and toss. Divide lentils between plates. Top with sesame smashed potatoes and baby kale. Drizzle with herbed pepper salsa and dollop with paprika aioli. Enjoy!