Cook the lentils

• Combine lentils and ½ cup water in 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. 

Boil the potatoes

• Cover potatoes with 1 inch water in large pot and bring to a boil. 

• Cook until potatoes are fork-tender, 10 to 12 minutes. 

• Drain and let cool.

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

Crisp the potatoes

• Place cooled potatoes on clean work surface and use palm of hand to gently press each potato until sides blister open.

•  Heat 1 tablespoon vegetable oil in 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 bell pepper begins to soften, 2 to 3 minutes. 

• Season to taste with salt and pepper. 

Serve

• Scatter cooked lentils over crispy potato skillet. 

• Serve family-style, topped with snap pea slaw, sour cream, and as much jalapeño as you’d like. Dig in!