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Vegetarian lentil nachos
Vegetarian lentil nachos
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious vegetarian lentil nachos topped with avocado, cherry tomatoes, chili, and sour cream - a family favorite!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 zucchini, finely chopped
  • 400g can finely chopped tomatoes
  • 44.40 gm tomato paste
  • 2 x 400g cans brown lentils, drained, rinsed
  • 2 x 130g packets nacho cheese tortilla corn chips
  • 250.00 ml pizza cheese
  • 1 avocado, sliced
  • 250g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 1 fresh jalapeno chilli, halved, sliced
  • Fresh coriander leaves, to serve
  • Sour cream, serve
  • Mild paprika, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat the grill until it's nice and hot.
  • In a large frying pan over medium-high heat, warm the oil. Add the onion and sauté for 4 minutes until softened. Stir in the garlic, ground coriander, and cumin, cooking for 30 seconds until fragrant. Toss in the zucchini and cook for 1 minute. Incorporate the chopped tomatoes and tomato paste, bringing to a simmer. Lower the heat to medium-low and add the lentils. Cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens.
  • Place the chips on a large baking tray, then generously sprinkle with cheese. Bake for about 2 minutes, or until beautifully golden and melted.
  • Assemble your dish by layering lentil mixture, avocado, cherry tomatoes, red onion, chili, and avocado over the cheese. Finish with a sprinkle of fresh coriander and paprika. Serve with a side of sour cream and lime for a delicious meal.

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