Mexican-Spiced Lentil Nachos Recipe

About this recipe

Crispy lentil-based nachos topped with a zesty salsa and creamy avocado for a protein-packed snack with a spicy kick.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 100 G Natco Paprika Powder
• 100 G East End Garlic Powder
• 10G Avocado Leaves, 10G
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1 Kg Red Onion 1kg
• - Olives Et Al Fiery Jalapeño Stuffed Olives
• 500 G Fresh Vine Tomato 500g
• - Doves Farm Organic Chickpea Flour
• 400G Whole Chickpeas In Water
• 100 G Trs Ground Cumin Jeera Powder
• 1 L Olive Oil – Organic

Instructions

1. 1. Rinse and cook the red lentils in a pot with water until soft, about 15 minutes.
2. 2. Drain the lentils and blend them with chickpea flour, paprika, cumin, garlic powder, and salt to form a dough.
3. 3. Roll out the lentil dough thinly on parchment paper and cut into triangular nacho shapes.
4. 4. Preheat the oven to 200°C and bake the nacho triangles for 12-15 minutes until crispy.
5. 5. Dice the tomatoes, red onion, and jalapeño finely to prepare the salsa.
6. 6. Mix the diced tomatoes, onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt in a bowl.
7. 7. Mash the avocado with lime juice and a pinch of salt to create a creamy topping.
8. 8. Arrange the baked lentil nachos on a plate and top with salsa and mashed avocado.
9. 9. Drizzle olive oil lightly over the nachos before serving for a rich flavor.