Cooking with Erica: Lentil and Veggie Nachos

These are extremely yummy and healthy for you. Way healthier than say nachos from a bar. This is based on a recipe from The Better Homes and Gardens: The New Cookbook. Unfortunately, I didn’t take pictures before they were devoured by me while I was watching House.

Lentil and Veggie Nachos

1 3/4 cups water
3/4 cup lentils, rinsed and drained
1/4 cup chopped onion
1/4 tsp salt
1/2 tsp ground cumin
tortilla chips
2 cups assorted chopped vegetables (I used tomatoes, zucchini, and carrots.)
3/4 cup (3 oz) shredded cheese (I used mozzarella.)

In a medium saucepan stir together water, lentils, onion, salt, and cumin. Bring to boil and then reduce heat. Simmer covered for 15-20 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.

Place tortilla chips on a large baking sheet. Spread lentil mixture over tortilla chips and top with veggies and cheese. Broil 3 to 4 minutes or until the cheese melts.

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