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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.
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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.
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Continue to cook, whisking regularly, until the milk thickens to a light sauce.
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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.
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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.
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Serve immediately.