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Ingredients

1 tablespoon extra virgin olive oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 zucchini, finely chopped
400g can finely chopped tomatoes
2 tablespoons tomato paste
2 x 400g cans brown lentils, drained, rinsed
2 x 130g packets nacho cheese tortilla corn chips
1 cup pizza cheese
1 avocado, sliced
250g cherry tomatoes, halved
1 small red onion, halved, thinly sliced
1 fresh jalapeno chilli, halved, sliced
Fresh coriander leaves, to serve
Sour cream, serve
Mild paprika, to serve
Lime wedges, to serve

Method

Step 1 Preheat grill on high.
Step 2 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 4 minutes or until just softened. Add garlic, ground coriander and cumin. Cook, stirring, for 30 seconds or until fragrant. Add zucchini. Cook for 1 minute. Add chopped tomatoes and tomato paste. Bring to a simmer. Reduce heat to medium-low. Add lentils. Cook, stirring occasionally, for 8 to 10 minutes or until mixture thickens.
Step 3 Meanwhile, place chips on large baking tray. Top with cheese. Bake for 2 minutes or until golden.
Step 4 Top cheese with lentil mixture, avocado, cherry tomato, red onion, chilli and avocado. Sprinkle with fresh coriander. Sprinkle with paprika. Serve with sour cream and lime.

Vegetarian lentil nachos

How to make Vegetarian lentil nachos

Ingredients

Method