Vege Nachos

Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week.

Serves 4

INGREDIENTS:

• 1 tbsp oil
• 2-3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chilli powder
• ½ tsp ground coriander
• 1 can lentils, drained and rinsed
• 2 tbsp tomato paste
• 1 can tomatoes
• ½ cup water
• 2 tsp brown sugar

To Serve:

• 200g corn chips
• ½ cup grated cheese
• 1 tomato, chopped
• Guacamole (homemade or store bought)
• Fresh coriander leaves, chopped (to garnish)

INSTRUCTIONS:

1. Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes
2. Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant
3. Add the lentils and tomato paste, stirring until well combined
4. Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened.
5. Preheat the oven to 180℃ 
6. To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. 
7. Place in the oven for 5-10minutes until the cheese has melted.
8. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve