Lentil nachos
Difficulty Easy
Pulse Type Lentils

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Lentil Nachos

Prep Time 30 minutes
Cook Time 10 minutes
9 inch pan


  • 1 cup lentils, dried, rinsed
  • 2 cups water
  • 1⁄2 pound ground beef, lean
  • 1 8-ounce can tomato sauce
  • 1 tsp chili powder
  • 1 tsp Tabasco sauce
  • 1⁄2 cup picante sauce, or salsa
  • 1 cup water
  • salt and pepper, to taste
  • 2 - 3 green onions, chopped
  • 1⁄2 cup olives, ripe; chopped
  • 2 - 3 chili peppers, fresh, green; seeded and chopped, or 14-ounce can
  • 1⁄2 packed cup cheddar cheese, shredded
  • 1⁄2 packed cup monterey jack cheese, or Mozzarella; shredded
  • Tortilla chips, nacho


  • garnish, Sour cream, guacamole, chopped olives, and chopped tomatoes


  • In a medium saucepan, bring lentils and 2 cups water to a boil. Reduce heat, cover, and simmer 30 minutes, or until lentils are tender. Drain.
  • Preheat oven to 350°F.
  • In large frying pan, brown ground beef. Drain off excess fat. Add tomato sauce, chili powder, Tabasco, picante sauce, and one cup water. Stir over medium heat until the sauce is slightly thickened. Stir in the drained lentils. Season with salt and pepper to taste.
  • Place in a 9-inch pie pan or 8-inch square baking dish. Top with green onions, olives, green chilies, and shredded cheeses. Heat in the oven for 10 to 12 minutes.
  • Garnish and serve with chips for dipping.