Hello lovelies, when friends drop by on a whim or we settle in for a cosy movie night, our favourite is vegetarian lentil nachos from the oven. Instead of mince, seasoned brown lentils go onto the crispy chips – and honestly, nobody misses a thing. Everyone digs in, and the tray is always gone in no time.
I cook the lentils briefly until tender, then fry them with paprika, cumin and a little garlic powder. That gives them exactly the hearty, slightly smoky note you want from a good nacho topping. Then I layer chips, lentils and grated cheese on the tray and slide it into the oven until the cheese bubbles.
The best part comes last: fresh avocado, diced tomato, red onion, crisp lettuce and a generous dollop of sour cream. I always add these fresh toppings after baking, so the chips stay crisp and everything looks nice and colourful.
A tray of nachos like this calls for company – I just set it in the middle and everyone helps themselves. If you love sharing dishes like this, also try my jackfruit jalapeño tacos, the fruity sweet strawberry guacamole and my Mediterranean avocado dip for dipping.
