Spicy Lentil Nachos - cooking recipe

Ingredients
    1 teaspoon coconut oil
    1 cup finely chopped onion
    1 clove garlic, minced
    1 cup dried lentils
    2 1/2 cups chicken broth
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    salt and ground black pepper to taste
    1 cup cooked black beans
    1 cup corn kernels
    1 cup salsa
    1 cup shredded Monterey Jack cheese
    1 (13.5 ounce) package tortilla chips
Preparation
    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.
    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.
    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.
    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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