Spiced Lentil Nachos
- Ingrid Kiema
- Mar 18
- 1 min read
Updated: Apr 21
Gathering almost always involves food that “crunches” in the soul - soul food. Before moving overseas, nachos were that soul food dish that I could, without fail, quickly put together for any gathering. After moving abroad, I often didn’t know where to go for my “go to” nacho ingredients. Starting in Moshi, Tanzania where there were no “nacho chips” available, I turned to crispy cassava (yucca) chips (i.e. crisps) instead. I began experimenting with creating my own “salsa” and taco seasoning from scratch. Like most of my recipes, this one has evolved with the different places I’ve lived. In Kenya, I use “yam” crisps and while in Angola, I use cassava crisps. In London, I used good ole Corn Tortilla crisps with a touch of quinoa.
Rather than using meat, these nachos use lentils as a protein. To top it off, instead of using sour cream, which can be hard to come by, I use plain yoghurt as a topping. We hope you will get creative and add your own locally inspired crunch for the soul with our Spiced Lentil Nachos.
Notes
1
Preheat overn to 375 degrees F. While preheating oven, in a large pan, heat olive oil over medium high heat. Add chopped onions and allow to cook until translucent.
2
Add cooked lentils include just a bit of the liquid from cooking the lentils. Add ground paprika, ground cumin, and dash of salt. Allow to come to come to a simmer and remove from heat (no more than 5 minutes on stove)
3
Spread out cassava (or nacho / yam) crips across an oven safe baking sheet. Then, scoop out lentils onto the crisps - make sure to add equal amounts of lentils across the crips. Drizzle the red salsa on top of the lentils and sprinkle the shredded cheese on top.
4
Place on middle shelf in preheated oven for 20 - 25 minutes (until cheese begins to brown). Take care not to let crisps burn.
5
Top nachos with toppings of your choice (red sauce, chopped cilantro, plain yoghurt or sour cream, lime wedges etc... serve hot
Instructions
About 4 ounces Cassava Crisps/Chips (or 2 110 gram bags)
1 large onion diced
1 bunch cilantro chopped
1 cup Shredded Cheese (any that suits your taste)
3/4 cup of red salsa (see our receipe)
2 tbsp Ground Paprika
2 - tbsp Ground Cumin
Dash of salt as desired
Optional Cayenne Pepper to taste
2 tbsp olive oil
3 - 4 cups cooked brown lentils (about 1 - 1 1/2 cup dry)
Spiced Lentil Nachos
Spiced Lentil Nachos
Ingrid Kiema
Locally inspired nachos that add a flavorful crunch to any gathering. Perfect for cool nights around the fire or just adding a tasty crunch to a fiesta. Made with spiced lentils and cassava crisps these nachos will be a hit for everyone!
Servings :
4 - 6 Servings
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
0 min
Total Time
30 min
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