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[Leftover] Lentil and Pita Chip Nachos
with tomatoes / cucumbers / za’atar yogurt

Active: 30 min Total: 30 min
With leftover spiced lentils from earlier in the week, these nachos are a fun meal to round out the week.
Smarts: Nachos are super easy to customize - add other vegetables, bottled salsa, or a mix of cheeses to make this one your own.
Tags

Ingredients

Metric
Servings:
4
Middle-Eastern Spiced Lentils:
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cinnamon - 1/4 tsp
  • Mint - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Soy sauce, low-sodium - 2 tsp
Lentil and Pita Chip Nachos:
  • Carrots - 5 oz, shredded (look for pre-shredded)
  • Cheese, white cheddar - 4 oz, shredded
  • Olives, green - 1/2 cup, sliced (look for pre-sliced)
  • Pita chips - 10 oz
  • Middle-Eastern Spiced Lentils (ingredients listed separately) - ~2 cups
Cucumber-Tomato Salsa:
  • Shallots - 2 cloves, diced
  • Tomatoes, medium - 2, chopped
  • Cucumbers - 10 oz, diced
  • Oil, olive - 2 tsp
Za’atar Yogurt:
  • Yogurt, plain or Greek - 1 cup
  • Za'atar - 2 tsp
  • Lemon juice - 1 tsp

Nutrition Facts

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Prep

  1. Make spice mix - (Skip if made ahead for Tuesday.) Combine smoked paprika, cumin, coriander, salt, black pepper, and cinnamon. (Can be done up to 5 days ahead)
  2. Make yogurt - Combine yogurt, za’atar, and lemon juice. Add some hot sauce (not in ingredients list) if you’d like it spicy. (Can be done up to 5 days ahead)
  3. Shallots / Carrots (if not pre-shredded) / Cheese / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Tomatoes / Cucumbers / Mint (skip mint if lentils were made ahead for Tuesday) - Prep as directed.
  5. Make salsa - Combine shallots, tomatoes, cucumbers, and olive oil. Season with some salt.

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Make

  1. Heat oven to 350F / 177C degrees.
  2. (Skip this step if lentils was already cooked ahead for Tuesday.) Heat a large skillet or wok with cooking oil over medium heat. Add lentils. Add spice mix and continue cooking until lentils are warmed through, 3 to 4 minutes. Stir in soy sauce and mint and continue cooking until soy sauce is fully absorbed.
  3. Spread pita chips out into one layer on a sheet pan. Top with carrots, cheese, and then cooked lentils. Bake for 6 to 8 minutes, until cheese is melted.
  4. Finish nachos with olives and salsa. Serve yogurt on top or on the side for dipping. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (23)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (7)

12 reviews

Used pita chips. Good but not great. Favorite part was the salsa, will make for future dishes. Lots of leftover yogurt! Also not sure worth the cost of lamb, might try a different protein next time.

By: Keryna
Posted: Oct 11, 2020
Diet: Original
0 Helpful

Good but not great. I didn't really like the za'atar yogurt and I didn't feel like the whole meal was worth the cost of the lamb.

By: Chelsea
Posted: Oct 09, 2020
Diet: Original
0 Helpful

Pita chips worked well. Carrots were a nice surprise

By: Jennifer
Posted: Oct 09, 2020
Diet: Vegetarian
0 Helpful

Subbed 50% turkey and 50% veal. Nice switch-up over typical nacho bar food.

By: Michael
Posted: Oct 09, 2020
Diet: Original
0 Helpful

Great twist on nachos! The yogurt dressing was delicious.

By: Melody
Posted: Oct 05, 2020
Diet: Original
0 Helpful

We ended up cheating and making Mexican nachos, but everyone loved it as a meal.

By: Renee
Posted: Oct 04, 2020
Diet: Original
0 Helpful