Smoky Red Lentil Nachos


Your Super Bowl party guests won’t even realize that this dish is vegan.

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Stephanie (@OmahaBites) crafts dreamy, drool-worthy, vegan nachos topped with lentils, tomato sauce and a cashew cheese sauce.

Recipe Type: Appetizer
Author: Muir Glen Organic and @OmahaBites
Serves: 4 to 5


  • 2 tablespoons olive oil
  • 1 heaping teaspoon ancho chili powder
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1 small, diced yellow onion
  • 2 cloves minced garlic
  • 1 tablespoon Muir Glen Organic Tomato Paste
  • 1 28oz. can Muir Glen Organic Fire Roasted Diced Tomatoes
  • 1/3 cup of water
  • 1/4 teaspoon sea salt
  • 2 tablespoon unsweetened cocoa powder
  • 1 1/2 cups uncooked, rinsed red lentils


  1. Heat oil in a medium stock pot. 
  2. Add in ancho chili powder, chipotle powder, smoked paprika and cinnamon.
  3. Sauté spices for a minute. Add yellow onion and garlic.
  4. Sauté for 2-3 min. Stir in tomato paste. In a blender, puree tomatoes.
  5. Add pureed tomatoes, water, sea salt and unsweetened cocoa powder to the pot with the onions and spices.
  6. Bring everything to a simmer. Add lentils, and cook on medium low heat (at a simmer) for 25-30 minutes until thickened and lentils are tender.
  7. Serve over your favorite tortilla chips with toppings of choice, such as a vegan chipotle cheese sauce and avocado. 
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