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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!

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