Loaded Vegetarian Nachos with Spiced Lentils

Spiced lentils

• 100 gr (3.5 oz.) brown lentils (uncooked)
• 1 Tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• salt

Nachos and toppings

• 200 gr (7 oz.) tortilla chips
• 100 gr (3.5 oz.) grated cheese (good melting)
• 1 small red onion
• 1-2 tomatoes
• 1 avocado
• 1-2 baby romaine lettuce
• 1-2 Tbsp sour cream
• 1 Tbsp fresh parsley or cilantro

Spiced lentils

1. Simmer the lentils in unsalted water for 15 to 20 minutes until tender but not mushy, then drain.
2. Heat the olive oil in a pan and fry the cooked lentils briefly with the paprika, cumin, garlic powder and salt.

Bake and top

1. Preheat the oven to 200 °C (400 °F).
2. Spread the tortilla chips on a parchment-lined baking sheet.
3. Layer the spiced lentils and grated cheese alternately over the chips.
4. Bake the nachos in the hot oven for about 10 minutes, until the cheese has melted.
5. Meanwhile, dice the onion and tomatoes, dice the avocado and cut the lettuce into strips.
6. Take the nachos out of the oven and top with onion, tomato, avocado and lettuce.
7. Drizzle with sour cream, sprinkle with fresh parsley or cilantro and serve immediately.