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Sesame Smashed Potato Skillet with Herbed Pepper Salsa & Paprika Aioli
2 or 4 Serving Dinner

Sesame Smashed Potato Skillet

with Herbed Pepper Salsa & Paprika Aioli

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
650
FAT
22g
CARBOHYDRATES
94g
PROTEIN
25g


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INGREDIENTS

  1. ¾ cup red lentils, rinsed and sorted
  2. 1 lemon, zested and juiced (divided)
  3. 3 garlic cloves, minced (divided)
  4. 1 tsp smoked paprika (divided)
  5. 14 oz Yukon Gold potatoes
  6. 1 oz red wine vinegar
  7. 4 oz roasted red peppers, drained and roughly chopped
  8. ½ oz fresh parsley, leaves and tender stems roughly chopped
  9. ¼ cup vegan mayo
  10. 1 tsp tuxedo sesame seeds
  11. 1 tsp ground cumin
  12. 2 oz baby kale
  13. 3 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Large nonstick skillet, Large pot, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
650
FAT
22g
CARBOHYDRATES
94g
PROTEIN
25g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

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.

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
Make the herbed pepper salsa

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)

4
Make the paprika aioli

Add mayo, 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)

5
Crisp the potatoes

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)

6
Serve

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

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