Spicy Lentil Nachos

Spicy Lentil Nachos

18 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  thomlynn61601

“Meatless nachos that come together easily when money and time are tight.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (18)

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Despite his skepticism while these were cooking, my husband loved these. I thought they could use a bit more spicing up. The recipe doesn't indicate to cover the lentils while they cook, but mine dried out while still crunchy, so I had to add water. Next time I'll cover.



This recipe was very good. I was a little skeptical at first, not being too familiar with lentils and all. I did have to use about 2 cans of chicken broth for the lentils to get somewhat soft. I added a dollop of sour cream, half of a cut up avocado, and salsa to top it off. My husband, who is a die hard meat lover, even liked the nachos. Won't make it often, but every once in a while these will come as a nice change of pace.



This was OKAY... Definitely not spicy in any capacity, EVOO works fine in place of coconut oil if you're not looking to spend the extra money. I recommend adding a can of diced chilies if you want some warmth to the dish, you absolutely need to double the liquid to soften the lentils, I just eye balled it after my broth was absorbed 15 minutes into the simmer. I also recommend topping with a little dollop of sour cream.

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Amount Per Serving (4 total)

  • Calories
  • 883 cal
  • 44%
  • Fat
  • 33.7 g
  • 52%
  • Carbs
  • 118.5 g
  • 38%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Tasty Lentil Tacos


next recipe:

Bryan's Spicy Red Lentil Soup