Lentil Nachos

Updated: Aug 22, 2021


Nutrition Clients - Varies

General Subscription - 2 servings


Wholemeal wraps, cut into triangles ⭑

Edam cheese, grated ⭑

Sour cream ⭑

Olive oil ⭑

Lentil mixture: (per 1 can lentils)

1 can brown lentils

1 red onion, halved, diced

Garlic cloves, minced

Baby spinach

2 tablespoon Pepper & me Mexellent paste

1 tablespoon tomato paste

½ cup water mixed with 1 chicken or vegetable stock cube

Pickled onion:

1 red onion, halved, sliced

¼ cup vinegar

Pinch of sugar and salt



Tomato, diced

Sweet corn, drained and rinsed

Coriander, roughly chopped


Preheat oven to 150C°. To prepare pickled onions, combine all ingredients in a small bowl then add just enough water to cover the onions and set aside. To prepare the salsa, simply add all ingredients into a bowl and set aside. Heat oil in a large pan over a medium to high heat, add the diced red onion and stir until fragrant. Add the lentils, cook until tender, then add garlic, baby spinach and Mexican seasoning of choice and stir until spinach has wilted. Stir through the tomato paste and stock water. Reduce the heat and simmer until thickened then sprinkle grated cheese on top and cover the pan with a lid or foil and allow the cheese to melt. Meanwhile, place triangle cut wrap pieces onto an oven tray, brush a little oil on both sides and grill until they have achieved a chip like texture (make sure to keep a close eye on them as they brown quickly - These only take about 5 minutes). To serve, divide the wrap chips, loaded with lentil mixture, topped with sour cream, salsa mix and pickled onions.

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