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Smoky Red Lentil Nachos

Your Super Bowl party guests won't even realize that this dish is vegan.
Course: Appetizer
Keyword: nachos, red lentil, vegan, vegetarian
Servings: 5
Author: Muir Glen Organic and @OmahaBites

Ingredients

  • 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 tablespoons unsweetened cocoa powder
  • 1 1/2 cups uncooked, rinsed red lentils

Instructions

  • Heat oil in a medium stock pot. 
  • Add in ancho chili powder, chipotle powder, smoked paprika and cinnamon.
  • Sauté spices for a minute. Add yellow onion and garlic.
  • Sauté for 2-3 min. Stir in tomato paste. In a blender, puree tomatoes.
  • Add pureed tomatoes, water, sea salt and unsweetened cocoa powder to the pot with the onions and spices.
  • 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.
  • Serve over your favorite tortilla chips with toppings of choice, such as a vegan chipotle cheese sauce and avocado.