"Vegan Nachooooos. Topped with smoky, spicy red lentils (made with chocolate!) and chipotle cashew cheese sauce. These lentils also make the perfect taco filling. So your meatless monday nachos can also be your taco tuesday lunch."
Smoky Red Lentil Nachos with Chipotle Cashew Cheese Sauce
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Prep time 10mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 teaspoon ancho chili powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28 ounce) can fire roasted tomatoes
- 1/3 cup water
- 1/4 teaspoon sea salt
- 2 teaspoons unsweetened cocoa powder
- 1 1/2 cups uncooked, rinsed red lentils
Method
Step 1
Heat oil in a medium stock pot. Add ancho chili powder, chipotle powder, smoked paprika and cinnamon. Sauté spices for a minute. Add yellow onion and garlic. Sauté for 2-3 minutes. Stir in tomato paste. In a blender, purée tomatoes.
Step 2
Add puréed 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.
Step 3
Serve over your favorite tortilla chips with toppings of choice, such as a vegan chipotle cheese sauce like this one.