Southwest lentil & potato skillet
320 cals, 11p, 33c, 12f (per meal)
1 tbsp (15mL)
2 pepper (28g)
4 tbsp (48g)
1 tsp (2g)
1 large (164g)
1/2 cup(s) (119mL)
2 small (1-3/4" to 2-1/4" dia.) (184g)
1/3 cup (64g)
1
Preheat oven to 400°F (200°C).
2
Combine lentils and water in a small saucepan. Cook according to package instructions. Drain any remaining water. Set aside.
3
Coat the potatoes and peppers separately with the oil and season them with paprika and some salt and pepper. Place the potato slices on one side of a baking sheet and bake for 10 minutes. After the initial 10 minutes, add the peppers to the other side of the same baking sheet. Continue baking both the potatoes and peppers for an additional 20 minutes until they are soft.
4
Mix the cooked peppers with the lentils and season with some salt and pepper. Top the lentil and pepper mixture with the potatoes, sour cream, and jalapeno. Serve.