Cheesy Lentil Nachos
with Lime Crema and Guac- Sulphites
- Egg
- Milk
- Mustard
- Soy
Lentil 'nachos' are a quirky-fun combination of loaded tortillas scattered with all the classic toppings! Crisp seasoned nachoes are topped with mozzarella cheese, Mexican-spiced lentils and lime crema.
Ingredients
½ cup
Red Lentils
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
170 g
Tortilla Chips
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
3 tbsp
Guacamole
3 tbsp
Sour Cream
(Contains: Milk)
7 g
Cilantro
2 unit
Green Onion
160 g
Tomato
1 unit
Lime
1 unit
Jalapeño
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat a medium pot over medium heat.Add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until lentils are tender and water has been absorbed, 15-17 min.Remove from heat.Season with salt and pepper.
Thinly slice green onion.Cut tomato into 1/4-inch pieces. Zest, then juice lime. Roughly chop cilantro. Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer jalapeños, including liquid, to a medium bowl.Set aside in the fridge to cool.
Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min.
Sprinkle cheese, tomatoes and half the green onions over tortilla chips.Return tortilla chips to the middle of the oven and bake until cheese has melted, 3-4 min.Meanwhile, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water in a small bowl. Season with salt, then stir to combine.
Remove nachos from the oven and drizzle lime crema over top. Dollop chipotle lentils over top.Sprinkle with cilantro, pickled jalapenos and remaining green onions.Serve with guacamole on the side.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers consistently praised the bold, well-seasoned flavours, with the lime crema, chipotle sauce, and pickled jalapeños earning particular enthusiasm. The lentils surprised many with their hearty, slightly sweet flavour that held up well against the classic nacho toppings.
- Ease of prep: Most found the recipe straightforward, especially since the lentils cook largely unattended; some noted the number of steps felt like a lot for a nacho dish.
- Suggestions: Add extra cheese — this was the most common request, as the single portion left many chips under-covered. Some reviewers found the lentils too wet or sweet; reducing the cooking water slightly and monitoring absorption closely can help achieve a thicker, more scoopable topping. Consider a sharper cheese like cheddar or Monterey Jack in place of mozzarella for a more robust flavour.
- Leftovers: The chips soften quickly once topped, so serve the lentils and crema on the side if you plan to save any for later; the lentils themselves kept well and were enjoyed as a standalone topping the next day.
- Texture: Serving the lentil mixture alongside rather than directly on the chips helps prevent sogginess, especially if assembling in stages.
