Lentil Nachos (Vegetarian Nachos)

lentil nachos in a cast-iron skillet topped with sour cream, salsa, guacamole and jalapeño slices.

5 from 4 votes

Lentil Nachos (Vegetarian Nachos)

These Loaded Lentil Nachos are topped with melted Monterey Jack cheese, spicy jalapeños, and a quick homemade salsa. This easy and affordable meatless nacho recipe uses cooked lentils and mushrooms, creating a flavorful, hearty bite perfect for game day or sharing with friends.

Prep Time15

Cook Time45

Course: Appetizer, Food + Drink

Cuisine: Mexican, north american

Diet: Vegetarian

Servings: servings

Calories: 3822kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Nachos

1 medium onion chopped
2 cloves garlic chopped
1 cup mushrooms finely chopped
1 cup green lentils
1 ½ tablespoon chili powder
2 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
2 cups vegetable stock
1 tablespoon olive oil
1 bag tortilla chips
2 cups Monterey jack or cheddar cheese grated

Salsa

3 tomatoes diced
1 small red onion diced
1 jalapeno pepper diced
1 clove garlic minced
2 tablespoon cilantro fresh chopped
1 lime juiced
½ teaspoon salt

Guacamole

1 large avocado
1 lime juice
½ teaspoon salt

For Serving

½ cup sour cream for dipping
1 jalapeno pepper seeds removed and thinly sliced
2 green onions thinly sliced

Instructions

Heat a deep skillet to medium high heat with olive oil. Add onions and saute until they start to become translucent, about 2 minutes. Add the garlic, saute for 30 seconds then add the mushrooms and continue to cook for 5 minutes, until mushrooms have released their liquid.
Stir in the lentils, then add the chili powder, cumin, paprika, and salt. Mix to coat the ingredients in the spices, continuing to stir until the spices are fragrant. Pour in the vegetable stock. Bring to a boil, then reduce heat to a simmer, cover, and cook for 25-30 minutes, until the lentils are tender and liquid has been absorbed.
Meanwhile, preheat the oven to 400°.
While the lentils are simmering, make the salsa. Combine tomatoes, red onion, garlic, jalapeno, cilantro, and lime juice in a medium bowl. Season it with salt and set aside.
To make the guacamole, add avocado, lime juice, and salt to a small bowl. Mash it with the back of a fork or masher. Set it aside until serving.
To assemble the nachos, place a layer of nacho chips on a sheet pan or skillet. Sprinkle the cheese so the nachos are evenly covered, then spread the lentils and salsa over the cheese (reserve some salsa for serving). If doing multiple layers, add another layer of cheese, then lentils, and salsa. Top the final layer with a light sprinkling of cheese, jalapeno slices, and green onion.
Bake for 20 minutes, until all the cheese is melted and starting to bubble on top.
To serve, place a large dollop of guacamole, salsa, and sour cream directly on the nachos for dipping. Sprinkle with green onions, sliced jalapeno, and cilantro.Scro

Notes

Scroll up for a visual walk-through of the recipe.

Chef's Tips:

Serve them right away: These nachos are best right out of the oven. Don't wait too long to serve them, or they can become soggy from any moisture left in the lentils and the salsa, guac, and sour cream on top.
Top every chip: Don't rush assembly. Ensure that every chip is topped so that you don't get any naked chips. There is nothing worse than a dry chip in a pile of nachos.

Nutrition