Description
Spicy Lentil Nachos with Three Cheese Sauce – you will not believe how good these are! Saucy filling with a velvety homemade cheese sauce. Vegetarian.
Ingredients
Units
Scale
For the Nachos
- 1 cup uncooked lentils
- 1/2 cup uncooked freekeh or other grain like farro, bulgur, or brown rice
- 4 cups enchilada sauce
- 3–4 cups broth or water
- 1 teaspoon salt
- chips
- cilantro, avocado, jalapeno, and lime for topping
For the Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheese (I liked Monterrey Jack, Mozzarella, and Pepperjack)
- 1/2 teaspoon salt
Instructions
- Rinse the lentils and the grains. Bring the enchilada sauce and 2 cups broth to a low simmer. Add the lentils and grains and cook, stirring occasionally, for 30-40 minutes or until everything is soft and most of the moisture has been absorbed. If things are getting too dry, add some of the extra broth to the pot while it’s simmering. The sauce should eventually take on a thick gravy-like consistency (see pictures).
- Meanwhile, melt the butter in a small saucepan. Stir in the flour.
- Add the milk slowly, whisking to smooth out any lumps of flour. Simmer until the mixture thickens. Remove from heat and stir in the cheese.
- Top the chips with a scoop of the lentil mixture, the cheese sauce, avocado, and cilantro.
Notes
The lentils and grains will absorb more liquid as they rest. Cooking time and amount of moisture needed for the lentils may vary depending on how long they’ve been in storage.
The nutrition facts listed are for 1/8th of the cheese AND lentils, but they do not include the chips since that will vary depending on your type of chips and how many you actually eat.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Appetizer
- Cuisine: Mexican-Inspired
Keywords: lentil nachos, three cheese sauce, spicy nachos