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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
Proteins
Cuisines

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

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!

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