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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
Satisfying vegetarian lentil nachos with avocado, tomatoes, chili, and sour cream. Perfect for the whole family.
Ingredients:
  • Mild paprika, to serve
  • Lime wedges, to serve
  • 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
Instructions:
  • Heat up the grill on high temperature.
  • In a large frying pan over medium-high heat, heat oil. Add onion and cook until just softened, about 4 minutes. Stir in garlic, ground coriander, and cumin, cooking until fragrant for about 30 seconds. Toss in zucchini and cook for 1 minute. Include chopped tomatoes and tomato paste, then bring to a simmer. Reduce heat to medium-low, add lentils, and cook, stirring occasionally, until the mixture thickens, about 8 to 10 minutes.
  • Place the chips on a large baking tray and generously top them with cheese. Bake for about 2 minutes or until the cheese is golden and bubbly.
  • Layer lentil mixture over the cheese, followed by avocado, cherry tomato, red onion, chili, and more avocado. Garnish with fresh coriander. Dust with paprika. Accompany with sour cream and a squeeze of lime.

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