Lentil Nachos
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Lentils.org

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Lentil Nachos

Prep Time: 15 Minutes

Total Time: 30 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 tsp (5 mL) canola oil
  • ¼ cup (60 mL) taco seasoning, low sodium
  • 1 cup (250 mL) yellow onion, small dice
  • 1 lb (500 g) whole red lentils, cooked
  • 2 cups (500 mL) split red lentils, cooked until broken down, drained well
  • 2 Tbsp (30 mL) tahini
  • 2 Tbsp (30 mL) garlic, minced
  • 2 lb (1 kg) tortilla chips
  • 1 lb (500 g) shredded mexican cheese blend
  • ¼ cup (60 mL) green onions, sliced thinly
  • 2 cups (500 mL) Roma tomato, small dice

Directions

  1. Preheat oven to 400⁰F (200⁰C).
  2. Using a large sauté pan over medium to high heat, cook oil, taco seasoning, and onions until fragrant. Add whole lentils and toss well to coat and evenly season. Set aside.
  3. In a mixing bowl, combine split lentils, tahini, and garlic together. Reserve.
  4. Layer chips out onto two sheet trays lined with parchment paper.
  5. Spoon split lentils evenly over both trays, do the same to evenly disperse the taco seasoned lentils.
  6. Sprinkle cheese on top and bake in the oven for 8-10 minutes.
  7. Remove from oven and garnish with green onions and tomatoes.
  8. Serve immediately.

Chef tips: If you wish to include beef in this recipe, try replacing ½ lb (250 g) whole lentils with ½ lb (250 g) ground beef and brown it in Step 2.

Nutritional Information

  • Serving Size: 283 g
  • Per serving:
  • Calories 760
  • Total Fat 34 g
  • Saturated Fat 11 g
  • Cholesterol 45 mg
  • Carbohydrates 86 g
  • Dietary Fibre 7 g
  • Sugar 4 g
  • Protein 25 g
  • Sodium 590 mg
  • Potassium 468 mg
  • Folate 168 mcg

Tags

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