Spicy Lentil Nachos – a delicious recipe with coconut oil, onion, clove garlic, dried lentils, chicken broth, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
2
Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
3
Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
4
Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
574
kcal
Calories
18
g
Fat
39
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 teaspoon coconut oil, 1 cup finely chopped onion, 1 clove garlic, minced, 1 cup dried lentils, and more.
Yes, Spicy Lentil Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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