Tray of nachos with lentils and avocado, bowl of salsa, avocado

Lentil Nachos with Grated Avocado

Course Appetizer, Snack
Cuisine Mexican, Vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8



  • 1 Tbsp Olive oil
  • 1/2 Onion, small, diced small
  • 1 Clove Garlic, minced
  • 1/2 Tsp Cumin
  • 1 Tsp Paprika
  • 1/2 Tsp Chili powder
  • 1/2 Cup Brown lentils
  • 1 Cup Puréed tomatoes


  • 1 Bag Tortilla chips
  • 1/3 Cup Orange pepper, diced small
  • 1/3 Cup Yellow pepper, diced small
  • 1/2 Jalapeño pepper, minced Or more if you want more heat
  • 1 Tomato, seeded, diced small add the seeds and liquid to your salsa
  • 1 avocado, pitted and peeled firm, but ripe
  • 3/4 Cup Cheese, low fat, grated Cheddar, Mozzerella, or Monterey Jack
  • 2 tbsp cilantro, chopped
  • Fresh pepper
  • 1 cup tomato salsa for serving, homemade or your favourite brand


For Lentils

  1. In a small saucepan (with lid) heat oil and add onion.  Sauté until translucent and starting to brown.  Add garlic and continue cooking until garlic is fragrant.  Add spices, tomato purée and lentils.  Turn to low, cover and cook until lentils are al dente, about 20 minutes.  Be careful not to over cook. 

For Nachos

  1. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper and top with a layer or tortilla chips overlapping them to cover parchment completely.  

  2. Spread lentils, peppers, and tomato over tortilla chips.  Grate avocado directly on top of nachos. as it may clump together a little.  Top with cheese, distributing it evenly.  

  3. Bake for 5-7 minutes until hot.  Change oven to low broil and place under the broiler for a few minutes to make cheese bubbly and slightly toasted.  Watch carefully as this can happen fast! Top with cilantro, and serve immediately with your favourite salsa.