Loaded Lentil Nachos
Ingredients
- 2 Onions small ( or 1 large), chopped
- ½ Green pepper chopped
- 1 tbsp Olive oil
- 1 tsp Garlic minced
- ½ cup Dried Lentils
- 2 cups Water
- 1 packet Low Sodium Taco Seasoning
- ½ cup Cheddar Cheese shredded
- 5 oz Tortilla Chips
- 1 Tomato diced
- 1 cup Lettuce coarsely chopped
- Lime, cilantro, nonfat plain greek yogurt, jalapenos, black olives, salsa, hot sauce, etc garnish (optional)
Instructions
- Preheat oven to 350°F
- Add water and dried lentils to sauce pan and turn to high heat. Bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- While lentils are cooking, dice onions and green pepper and sauté in olive oil until tender and golden brown.
- Add garlic when the onions and peppers are almost done cooking
- When lentils are tender but not over cooked, drain and add to the cooked onions, peppers and garlic
- Stir in the taco seasoning and 1/2 the amount of water called for on the seasoning packet. Let simmer for ~2 minutes
- Spread chips out on a baking sheet
- Top with a hearty amount of the lentil mixture and cheese
- Bake for 5 minutes to allow for the cheese to melt
- Garnish with lettuce, tomato, cilantro, lime, jalapeno, salsa, nonfat plain greek yogurt, hot sauce as desired and serve hot
Notes
Additional nutrition information per serving: Total fat: 14 g, Sodium 290mg, Carbohydrates 32, Fiber 8g, Protein 10g