Layered Lentil Nachos

Lentil Nachos

Question: What do you get when you cross one of the world’s healthiest foods with one of the world’s junkiest?

Answer:  Layered Lentil Nachos.

They’re everything nachos should be: cheesy, crunchy, salty, satisfying.

Without any of the funny business that goes into a typical plate of nachos (hello, hydrogenated fats, Yellow Dye 5, MSG).

Low-fat?

Not exactly

Low-sodium?

Nope.

BUT, when shared with family and friends while watching a ball game? Head and shoulders (in nutrition and taste) above what you’d get at a ball park (or is it a bowl park?).

Serve it alongside a generous plate of vegetable crudités and call it a meal. 

You start with the ingredients: Two kinds of cheese, blue corn tortilla chips, cooked lentils, salsa, and a few other goodies. If you’re really watching your fat and calories, you could go a little lighter with this by using baked chips. You can also take a short cut by buying pre-cooked lentils sold in the refrigerated section of some markets. Or cook your own (easy) following this “how to” from The Kitchn.  Make extra to use in your next meal….or in your next round of Layered Lentil Nachos. Hope you’ve brought along some friends.

Play Bowl.

Lentil Nachos

Lentil Nachos
5 from 1 vote
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Layered Lentil Nachos

A nacho recipe that's every bit as crunchy and cheesy as a standard one, only embellished with nourishing lentils. 

Course Dinner, Snack
Cuisine Tex Mex
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 5 servings
Calories 443 kcal
Author katiemorford

Ingredients

  • 6 generous handfuls salted corn tortilla chips
  • 1 1/2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 cup low-fat milk
  • 3 ounces grated Monterey Jack cheese (about 3/4 cup)
  • 3 ounces grated sharp Cheddar cheese (about 3/4 cup)
  • 1/4 teaspoon paprika
  • 2 dashes cayenne pepper (or more if you like it spicy)
  • Black pepper
  • 1 1/2 cups cooked green or brown lentils (look for pre-cooked lentils in the market for a shortcut)
  • Fresh salsa
  • Extras: Sour cream, diced avocado, pickled jalapenos, or other favorite nacho accompaniments

Instructions

  1. Spread out 3 generous handfuls tortilla chips on a platter. Warm the lentils in a little pot on the stove and keep them warm until ready to use.
  2. Make the cheese sauce by melting the butter in a medium saucepan over medium heat. Once melted, add the flour and use a whisk to quickly blend it into the butter until smooth. Turn the heat up to medium-high and slowly drizzle in the milk, whisking continuously until the mixture is smooth.
  3. Continue to cook, whisking regularly, until the milk thickens to a light sauce.
  4. Add the cheese, paprika, cayenne, and a few grinds of black pepper, and stir with a whisk until the cheese melts into a creamy, smooth, hot sauce. Add a little more milk -- no more than a tablespoon at a time -- if the sauce is too thick.
  5. Drizzle half the cheese sauce on top of the chips followed by half the lentils. Distribute the remaining 3 handfuls of chips on top. Repeat with the remaining cheese sauce and lentils. Spoon salsa over the nachos along with any of your favorite nacho sides.
  6. Serve immediately.

Comments

01.27.2014 at 6:13 AM #

Mandy

Wow – these look amazing. I’ll definitely be making a version of these soon, although pretty sure I’ll struggle to find Monterey Jack cheese here in the UK, so it might have to be extra cheddar.

01.27.2014 at 6:13 AM #

katiemorford

All Cheddar would be great!

01.27.2014 at 10:15 AM #

Kate @ ¡Hola! Jalapeño

What a great idea! I love beans on my nachos, but never thought about lentils. Sounds great!

01.27.2014 at 10:15 AM #

katiemorford

The lentils are kind of nice because they stay on the chips better than beans (so tiny)!

01.27.2014 at 5:56 PM #

Aida Mollenkamp

What a fun twist on the classic nacho!

01.27.2014 at 6:21 PM #

Kathy D

I am so making these next Sunday (if I can wait that long!). Looking forward to exploring your blog more.

01.27.2014 at 6:21 PM #

katiemorford

Thanks Kathy. Hope you like them as much as I did 🙂

01.28.2014 at 9:42 AM #

HeatherChristo

I love that you put lentils in your nachos!! What an awesome source of protein- and they look delicious! GO HAWKS!!!

01.28.2014 at 9:42 AM #

katiemorford

Thanks Heather. Good luck to the Hawks on Sunday!

01.28.2014 at 2:12 PM #

[email protected]

Fantastic re-think of poor old fat and cholesterol-laden nachos. Love this idea, even though in the UK we don’t really get into Superbowl fever (it is on too late for us!). Must, however, try for a rugby evening get-together.

01.28.2014 at 2:12 PM #

katiemorford

Works for rugby, too.

02.01.2014 at 8:14 PM #

fried

“6 generous handfuls salted blue corn tortilla chips”

How are these better than frech fries? same nutritional value..

02.01.2014 at 8:14 PM #

katiemorford

Hi there

I don’t make a comparison to french fries here. I do say that these nachos are an improvement over traditional ones. And I also suggest that baked chips are an option as well. This isn’t something I’d make often, but for the occasional ball game shared with a crowd, perfectly delicious in my book.

10.03.2017 at 5:28 PM #

Angie

Delicious! I made these tonight. Do you know calories per serving?

10.03.2017 at 5:28 PM #

katiemorford

For 5 servings, it comes in at a little under 450 calories a serving.

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