Nachos Supreme

with Smoky Lentils and Cheddar
Vegetarian
Family-Friendly
The ultimate comfort dinner with a great balance of spices and flavours.
Cooking time: 45 min
Cals 832 · Prot 26 · Carbs 82 · Fat 46
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Ingredients
Number of People:

Lentil mix

Red onion
1 Piece
Olive oil
2 Tbsp
Coriander powder
2 Grams
Cumin powder
2 Grams
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Tomato paste
70 Grams
Water
100 ML
Apple cider vinegar
15 ML
Sun dried tomatoes
60 Grams

To serve

Iceberg lettuce
1 Piece
Tomatoes
2 Pieces
Red onion
1 Piece
Cucumber
2 Pieces
Grated cheddar
60 Grams
Grated orange cheddar
60 Grams
Nachos
200 Grams
Fresh coriander
15 Grams

Instructions

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1 Prep ingredients
Peel onion and cut to thin slices. Chop iceberg lettuce and cut tomatoes to wedges. Dice cucumbers.
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2 Prep lentils
Rinse and drain lentils in a colander.
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3 Make topping mix
Heat oil in a pan over medium-high heat. Add onion and fry for 5 minutes. Add cumin, coriander, smoked paprika, salt and tomato paste. Cook for 2 minutes. Add lentils, water, apple cider vinegar and chopped sun dried tomatoes. Bring to a simmer and stew for 10 minutes.
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4 Assemble
Heat nachos and arrange on plates. Top with the lentil mix. Sprinkle the cheddar on top. Finish with chopped fresh coriander.
Tips for fussy eaters
Keep the spices mild, otherwise it's an easy sell! You can also replace the lentils with any kind of minced meat.
Pro tip
For extra indulgence, melt the cheddar with a bit of cream.

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