Smoky Red Lentil Nachos with Chipotle Cashew Cheese Sauce

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5 Minutes Prep
40 Minutes Total

Stephanie (@OmahaBites) crafts dreamy, drool-worthy, vegan nachos topped with lentils steeped in tomato sauce.

Ingredient List
  • 2 tbsp of olive oil Small check mark in a circle icon
  • 1 heaping tsp ancho chili powder Small check mark in a circle icon
  • 1/2 tsp chipotle powder Small check mark in a circle icon
  • 1 tsp smoked paprika Small check mark in a circle icon
  • 1/4 tsp cinnamon Small check mark in a circle icon
  • 1 small, diced yellow onion Small check mark in a circle icon
  • 2 cloves minced garlic Small check mark in a circle icon
  • 1 tbsp Muir Glen Organic Tomato Paste Small check mark in a circle icon
  • 1 28oz Muir Glen Organic Fire Roasted Diced Tomatoes Small check mark in a circle icon
  • 1/3 cups of water Small check mark in a circle icon
  • 1/4 tsp sea salt Small check mark in a circle icon
  • 2 tbsp unsweetened cocoa powder Small check mark in a circle icon
  • 1 1/2 cups uncooked, rinsed red lentils Small check mark in a circle icon
Preparation
  1. Heat oil in a medium stock pot.
  2. Add in ancho chili powder, chipotle powder, smoked paprika and cinnamon.
  3. Sauté spices for a minute. Add yellow onion and garlic.
  4. Sauté for 2-3 min. Stir in tomato paste. In a blender, puree tomatoes.
  5. Add pureed tomatoes, water, sea salt and unsweetened cocoa powder to the pot with the onions and spices.
  6. 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.
  7. Serve over your favorite tortilla chips with toppings of choice, such as a vegan chipotle cheese sauce and avocado.