5 minute loaded Lentil Nacho Bowl
Epic, incredibly tasty, great party food that is super easy to make. This was the first time Steve tried a 5 minute meal by himself and it worked a treat! Here we make a lentil bolognese, a beautiful roasted red pepper nacho cheese and serve with some avocado, corn chips, pickles and chilli for an incredibly satisfying meal!
Serves 2
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Ingredients
Ingredients;
- 200 g Corn chips
- 2 ripe Avocado
- 2 Limes
- Bunch fresh coriander
Quick cashew cheese/ Queso ;
- 175 g raw cashew nuts – soaked overnight
- 2 tsp garlic powder
- 50 g of roasted red pepper from a jar
- Juice of 1 lemon
- ½ tsp of salt
- ½ tsp of black pepper
- pinch of chilli flake
- 125 ml water
For the lentils;
- Large bunch of scallions
- 1 fresh red chillies
- 1 tsp garlic powder
- 1-2 tbsp tamari
- 1-2 tbsp maple syrup
- 300 g fresh tomatoes
- 1 x 400g tin of cooked lentils
- 1 x 400g tin of chopped tomatoes
- Salt and pepper to taste
- Garnish
- 1 red chilli
- Some pickled red onions or chipotle chillies
Instructions
- * simply boil the cashews for the cheese sauce for 10 minutes if you can’t soak overnight
- Method;
- For the lentil bolognese;
- Finely chop the scallions and finely slice the chilli into small pieces. Finely chop the fresh tomatoes. Drain and rinse the can of lentils. Heat a large non-stick pan on a high heat with 1 tbsp of oil, once the pan heats up, add the scallions/ spring onions, half the chopped chilli and 1/2 tsp of salt. Cook for 2 mins stirring regularly. If the veg starts to stick add 1 tsp of water and loosen with a wooden spoon. Next, add all the fresh tomatoes, a pinch of salt and stir well, add the drained and rinsed lentils, maple syrup, tamari and cook for a further 1 minute.. Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer. Taste and adjust the seasoning to your pallet. If you do have more time let it reduce for longer to allow the flavours to concentrate and come together more.
- While the lentils are simmering time to prepare the cashew cheese/queso and quick guacamole.
- To make the cashew cheese; Drain and rinse the soaked softened cashews and add along with all the other cheese ingredients to a blender with the 125mll of fresh water and blend until very smooth.
- For the guac; Destone the avocados and roughly chop and add to a bowl with the juice of the limes, half the fresh coriander (keep a little for garnish), a pinch of salt and pepper to taste and mash together to your desired Guacamole texture.
- To layer up your nachos ;
- On a large plate or platter, add a single layer of chips, cover with a layer of lentils, drizzle a third of the cashew queso over the lentils, dot a few spoons of guacamole over the queso. repeat with another layer of corn chips, lentils, queso and guacamole, and then a final smaller layer, finish by garnishing with some coriander and fresh chillies. Enjoy!
