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Lentil Nachos {Vegetarian Nachos}

These cheesy Lentil Nachos are a super fast and tasty snack or meal that can be made from pantry staples. Personalize your batch of vegetarian nachos with your favorite toppings and ingredients.

Tortilla chips topped with melted cheese, lentils, and green onions

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Yep, these are meatless nachos. And they’re incredible! They’re not flashy, they don’t involve making a fancy cheese sauce, or adding a bunch of toppings.

Instead, these are a down and dirty quick snack or dinner that everyone from carnivores to vegetarians are going to LOVE! Even better, they’re a cinch to make, bonkers affordable, and are made with pantry and fridge staples.

Let’s Talk Lentil Nachos Toppings

I kept it simple (thanks social distancing!) with shredded cheese, cooked lentils mixed with Whole30 Taco Seasoning, shredded cheddar (medium Tillamook), limes, salsa and sour cream on the side.

This isn’t sponsored in any way, but if you can find Juanita’s tortilla chips in your market, BUY THEM! They’re our absolute favorite. The ingredient list is super minimal and the flavor is fantastic. And they’re local which makes me love them even more.

If you have a can of olives to slice up, some avocado, cilantro, jalapenos, encurtido (spicy pickled veggies), fresh tomatoes, cilantro chimichurri (not a traditional nacho topping, but I put it on EVERYTHING), or diced onions, load them up! You can’t go wrong. I mean, I wouldn’t suggest chocolate, but you do you.

bowls of chips, lentils, cheese, and taco seasoning for making lentil nachos on a white board

What Kind of Lentils?

Brown or green will hold up best on these lentil nachos. They hold their shape better and won’t turn to mush when mixed with the taco seasoning. Due to their hardiness, I only use brown lentils in my famous Instant Pot Lentil Soup.

To cook your lentils, you can simmer on the stove for 35 minutes, or use the Instant Pot. You’ll find cooking notes for both methods in the recipe card below.

My preference is to make a big batch in the Instant Pot and then stick (cooled) extras in canning jars and pop them in the freezer. Cooked beans and pulses are part of our freezer essentials that are the building blocks for super fast meals. Homemade fast food at its finest.

2 process photos showing tortilla chips, cheese, and lentils on a baking sheet

Pro Tips/Recipe Notes

  • Use a rimmed baking sheet or a cast-iron skillet to keep everything contained and not sliding off the pan. For easy cleanup, I do recommend parchment or a Silpat.
  • Try a mix of different shredded cheeses to change up the flavor. Pepperjack will give you some heat, mozzarella some magical gooeyness, and extra sharp cheddar will provide some bite.
  • Shredding your own cheese will result in cheese that melts more evenly. Pre-shredded cheese from the stores is mixed with cellulose to hold its shape but it isn’t fantastic for melting.
  • Feel free to use your favorite tortilla style chips (corn, flour, cassava flour – whatever!). As long as they can withstand a quick few minutes in the oven, they will work! 

A plate of lentil nachos topped with green onions on a white board with salsa, sour cream, and limes.

More Delicious Fast Recipes You’ll Love

Print Recipe
5 from 1 vote

Lentil Nachos {Vegetarian Nachos}

Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Cheesy Lentil Nachos are a fast snack or meal that can be made from pantry staples.

Ingredients

  • 3 cups tortilla chips
  • 1 cup shredded cheddar
  • 1/2 cup cooked lentils
  • 2 tsp taco seasoning

Instructions

Making Vegetarian Nachos

  • Preheat oven to 350 degrees F.
  • Place parchment or silpat on a rimmed baking sheet or cast iron skillet.
  • Sprinkle taco seasoning over cooked and drained lentils.
  • Spread out tortilla chips so there is mostly a single layer.
  • Sprinkle shredded cheese over the chips. Top with seasoned lentils and any other toppings that would benefit from being warmed/heated up.
  • Bake for 6-7 minutes, or until all the cheese has melted.
  • Add desired additional toppings before serving.

Cooking Lentils - Stovetop

  • Add 1/4 cup of dried lentils and 1.5 cups of water or broth to a medium saucepan.
  • Bring to a medium-low simmer and cover. Cook for 30-35 minutes, or until lentils are soft. Drain any excess water.

Cooking Lentils - Instant Pot

  • Add 1/4 cup of dried lentils and 1.5 cups of water or broth to the Instant Pot insert.
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>12 minutes. 
  • When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
  • Drain any excess water.
Nutrition Facts
Lentil Nachos {Vegetarian Nachos}
Amount Per Serving (1 cup)
Calories 650 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 11g69%
Cholesterol 40mg13%
Sodium 328mg14%
Potassium 406mg12%
Carbohydrates 65g22%
Fiber 9g38%
Sugar 2g2%
Protein 21g42%
Vitamin A 377IU8%
Vitamin C 1mg1%
Calcium 478mg48%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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2 comments on “Lentil Nachos {Vegetarian Nachos}”

  1. Our lentil nachos were delicious! My son doesn’t like cheese or taco seasoning so I sprinkled his with Za’atar Seasoning and lentils while the rest of us added salsa, lettuce etc. to ours. No matter what the flavoring, the idea to add lentils as the nacho filling is brilliant-thanks! I look forward to lots of other ways to just add lentils in substitution for meat for this vegetarian family.

    I used to be intimidated by lentils but no longer. You are my one and only food blogger Sarah-you’re the BEST and your pictures always look AMAZING so well done! My instapot game is strong because of you. 🙂

    • I’m sorry, doesn’t like cheese?! Poor kid! Ha.

      So glad they worked out for all of you, and thank you for your kind words and for taking the time to leave a review.