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.

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 with shredded cheese, cooked lentils mixed with Gluten-Free Taco Seasoning, shredded cheddar (medium Tillamook), limes, salsa and sour cream on the side.

If you’re looking for a delicious pourable cheese for this recipe, check out our Gluten-Free Cheese Sauce recipe.

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), pickled shallots, chipotle sauce, 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.

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.

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! 

More Delicious Fast Recipes You’ll Love

• Air Fryer Pizza Rolls
• Homemade Pub Cheese
• Green Beans in Tomato Sauce
• Cold Soba Noodle Salad
• Puff Pastry Pizza Pockets
• Air Fryer Zucchini Chips
• Addicting Garlic Hummus
• Air Fryer Pickles
• Healthy Deviled Eggs
• Fried Artichoke Hearts

5 from 3 ratings

Lentil Nachos {Vegetarian Nachos}

By: Sarah Cook - Sustainable Cooks

Servings: 3

Prep: 5 minutes mins

Cook: 7 minutes mins

Total: 12 minutes mins

Cheesy Lentil Nachos are a fast snack or meal that can be made from pantry staples.

Equipment

• Baking sheet
• Parchment or Silpat

Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

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

Serving: 1cupCalories: 650kcalCarbohydrates: 65gProtein: 21gFat: 39gSaturated Fat: 11gCholesterol: 40mgSodium: 328mgPotassium: 406mgFiber: 9gSugar: 2gVitamin A: 377IUVitamin C: 1mgCalcium: 478mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course

Cuisine: American

Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!