Lentil Nachos

Servings
4

Ingredients
1 tbsp cooking oil
1/2 cup diced onion 
1 cup dried lentils (green or brown)
1/2 cup corn (fresh, frozen, or canned and drained)
1 garlic clove, minced (or 1/4 tsp garlic powder)
2 tbsp taco seasoning (or 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp paprika, pinch dried oregano, pinch red pepper flakes, optional)
2 cups water
1 8-oz can of tomato sauce
Tortilla chips
Optional: salsa, cheese, lettuce 

Instructions

  1. Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
  2. Heat the oil in the skillet over medium-high heat.
  3. Add the onion and cook for 4-6 minutes until it becomes soft, stirring while cooking.
  4. Add the garlic and taco seasoning and stir to mix.
  5. Add the lentils, corn, water, and tomato sauce, and stir to mix.
  6. Bring to a boil, then reduce the heat to medium-low and cover. Cook for about 20 minutes until the lentils are tender. 
  7. While lentils are cooking, spread tortilla chips on a pan and prepare additional toppings (cheese, lettuce, salsa). 
  8. Uncover lentils and cook for 5 more minutes until the mixture thickens.
  9. Top chips with lentils and cheese and broil until cheese has melted.

  10. Enjoy! Refrigerate leftovers within 2 hours and eat within 3-5 days. 

     

    Gram for gram, lentils provide more potassium than bananas, more iron than ground beef, and have more antioxidants than blueberries! Add ground beef or bison to these nachos for an extra boost of iron.