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

Name: [Leftover] Lentil and Pita Chip Nachos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Cinnamon; 1 Tbsp Mint, chopped; 1 Tbsp Oil, cooking; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 2 tsp Soy sauce, low-sodium; 5 oz Carrots, shredded (look for pre-shredded); 4 oz Cheese, white cheddar, shredded; 1/2 cup Olives, green, sliced (look for pre-sliced); 10 oz Pita chips; ~2 cups Middle-Eastern Spiced Lentils (ingredients listed separately); 2 cloves Shallots, diced; 2 Tomatoes, medium, chopped; 10 oz Cucumbers, diced; 2 tsp Oil, olive; 1 cup Yogurt, plain or Greek; 2 tsp Za'atar; 1 tsp Lemon juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
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)
Shallots / Carrots (if not pre-shredded) / Cheese / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes / Cucumbers / Mint (skip mint if lentils were made ahead for Tuesday) - Prep as directed.
Make salsa - Combine shallots, tomatoes, cucumbers, and olive oil. Season with some salt.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 350F / 177C degrees.
(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.
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.
Finish nachos with olives and salsa. Serve yogurt on top or on the side for dipping. Enjoy!

Reviews

Ratings

0 reviews

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