These fully loaded Lentil Nachos are perfect for parties, gatherings, game days or simple pub nights at home! They’re vibrant, fun to make and will be a hit with Vegetarians and non-Vegetarians alike!
Super Bowl. Aka THE reason you need to make these fully loaded Smoky Lentil Nachos. But hey, if game day has come and gone, rest assured, your gal be eating these on any night of the week.
Ahhhhh, Super Bowl. Suppppaaa-Bowl. The good ol’ Super Bowl. Believe it or not, this day holds a very special place at the very bottom and back of my hospitality heart. I’m pretty sure a good decade of my life, if not more, was spent in oversized football jerseys representing a team I couldn’t even name a single player on (let alone have the slightest idea of what on Earth was happening on the screen) while serving food and drinks to a mix of die hard fans and people looking for any excuse to ‘get lit’ on a Sunday.
As many years as I spent in the girl’s bathroom drawing thick black lines under both of my eyes on game day (you know…coooool, like the players), I SADLY really couldn’t even tell you the technical definition of a touchdown. Or what exactly it means when the players literally pile up on top of each other. *Insert confusion here*
One thing that I’m never confused about, though, is that Super Bowl aint Super Bowl without the mountains and mountains of snacks. The smorgasbord of appetizers you crave all year. Beer’s best friends – Chicken wings, burgers, pizza, chilli and of course, NACHOS – you name it, I want it! There’s a part of me that secretly wishes the boyfriend was a football fan (I’m sure I’d immediately take that back if he were…) just so I can have the pleasure of catering the annual Super Bowl Party in our living room. Maybe we’ll have one anyway. But, let’s be honest, it’ll be more like a halftime party with two people who are really only here for the Lentil Nachos 😉
WHAT YOU’LL NEED TO MAKE THESE SHOW STOPPING LOADED LENTIL NACHOS
The best part about nachos is that they’re totally customizable! You wanna go the classic way? You can definitely choose to sub out the lentils for your favourite ground or shredded meat which, you already know, would be just as big of a hit. We go with lentils on this one to change things up a bit from the yoozh. Besides, it ensures that it’s a dish that everyone, including Vegetarians, can enjoy. You can also just load up the tortilla chips with cheese and veggies and leave out the lentils and the meat altogether. It’s really whatever your little heart desires! However, if you’re here for the recipe as written, here’s what you’ll need in a little bit more detail:
- Lentils: Well, duh! The star of the show and the perfect sub in for meat in these loaded vegetarian nachos. I prefer using canned lentils to on save time and for convenience. But, any cooked lentil will do. To keep things Low FODMAP, ensure your canned lentils don’t have any added onions or garlic.
- Tortilla Chips: The base of our loaded lentil nachos and what holds alllll the goods. Eaten right away, the tortilla chips give these nachos the perfect crunch and texture. I love using corn tortilla chips but you do you, boo.
- Tomatoes: Adds freshness, juiciness and colour to these smoky Lentil Nachos.
- Jalapeño: For a bit of heat. Therefore, I like keeping the seeds in. However, you can remove the seeds or eliminate the jalapeño completely if you’re not a fan of spice.
- Green Onion: Adds flavour, freshness and texture to the nachos. Be sure to use the green parts only if keeping things Low FODMAP.
- Red Pepper: Adds flavour and texture to the nachos. You can use green pepper instead if you prefer, however, they are said to contain more FODMAPS than red peppers.
- Green Olives: Adds the perfect zing and balance to these Lentil Nachos. You can use black olives instead, if you prefer.
- Cheese: Cause you can’t have nachos without ooey, gooey, bubbly and melty cheese! Am I right? I used cheddar but any good quality, meltable cheese works. Marble or mozzarella are always good options. To keep things Low FODMAP, be sure to use a lactose free cheese.
- Taco Seasoning: Adds the perfect smokiness and Mexican flavour to these loaded Lentil Nachos. To ensure our Taco seasoning is Low FODMAP and doesn’t contain any onion or garlic powder you might find in a typical taco seasoning mix, we easily make it ourselves from scratch at home. Find the details in the recipe card down below. However, if not following a Low FODMAP diet, feel free to use a different kind or a store bought taco seasoning instead.
- Oil: For sautéeing the peppers, green onions and lentils. Adds flavour. Any oil, such as avocado or olive, will do the trick just fine.
- Salsa/Sour Cream: The usual (mandatory) suspects when serving up a good ol’ tray of loaded nachos. You hear me?!?! For Low FODMAP, try lactose free sour cream and make sure your salsa doesn’t have any onions or garlic. If not following the Low FODMAP diet, these Lentil Nachos are supppper delicious with my homemade chunky Guacamole!
- Lime: Totally optional but a squeeze of fresh lime juice over the finished product adds a bit of tang, zing and final umph to the dish.
HOW TO MAKE LENTIL NACHOS (KEY TIPS)
- Cut the toppings into small and even pieces so they’re easier to distribute, layer and eat and no one ingredient overpowers another.
- Use a big sheet pan with a large and wide enough surface area to hold all the goods. The more spread out your nachos are in your pan, the better you’ll be able to evenly distribute all the toppings and the more chances you’ll have at getting that perfect chip in every bite!
- Don’t go more than two layers or you run the risk of the bottom ones turning soggy. EXTRA TIP: I know it might seem a little tedious or even a bit *demanding* of me to ask but try your best to put the nachos in as single of a layer as you can get them. That way, each tortilla chip has good chances of being covered in all the delicious cheese and toppings instead of hiding underneath another one and ending up plain.
- Leave the tomatoes and half of the green onions off the nachos until after they’re done baking. This will add that last pop of colour and freshness making sure they don’t become soggy, or turn the nachos soggy, as they bake up in the oven.
- Don’t skimp on the cheese. The absolute worst thing when it comes to a plate of loaded nachos is not enough cheese! There should be copious amounts of delicious melted cheese all over these bad boys! You really want to make it a point to make sure that as many individual nachos as you can (all of them!!!) gets hit with at least some cheese.
- Keep an eye on the Lentil Nachos as they bake, especially in the last few minutes. They only take 5-7 minutes for the cheese to enter that perfect melted state – anything over and you might risk the cheese hardening too much or burning.
- Serve the nachos immediately and eat them fresh straight out of the hot oven for the ultimate nacho experience! You want the cheese to be fully melted all the way through! Plus the nachos tend to turn soggy the longer they sit (especially the ones in the bottom layer) due to all the cheese and fresh toppings.
- Don’t forget the sour cream and salsa for serving. As loaded and flavourful as these nachos are on their own, what’s a good plate of nachos without some sour cream and salsa for dipping?! Try my homemade chunky guacamole recipe, too, if you’re not on the Low FODMAP diet (sorry!)
SMOKY LENTIL NACHOS AND THE LOW FODMAP DIET
These nachos are Low FODMAP! If you are following the Low FODMAP Diet in any capacity, be sure to check ingredient lists, use lactose free cheese, use corn tortillas, the homemade taco seasoning and follow portion sizes. Most of the ingredients in this dish become high FODMAP after the serving size listed. So, be aware. Google is your friend here. However, also keep in mind that you’re likely not eating the entire portion on your own so you won’t be consuming all of the FODMAPS that come with the entire tray of nachos. On the other hand, if you ain’t following the Low FODMAP Diet, feel free to adjust/alter the ingredients, adding more if needed. Add onions if your heart should so desire. Rub it in all of our faces, why don’t ya. We get it.
LOW FODMAP HOMEMADE TACO SEASONING
I generally enjoy having a homemade taco seasoning on hand. The store bought ones are fine if you like eating crap (ingredients, ingredients, ingredients!!!). It’s next to impossible to find store-bought ones without onion and garlic. The homemade one listed down below is easy enough to make, FODMAP friendly and makes enough to store in a little container on your spice rack for up to 3 months. But, I’m willing to bet it won’t last that long.
If you’re not up for making your own after all, this brand is FODMAP friendly! Hooray!
FREQUENTLY ASKED QUESTIONS
I like to layer these smoky Lentil Nachos in this order: Tortilla chips, cooled lentil mixture, green olives and jalapeños, cheese. REPEAT. Bake to get the cheese nice and melted. Then top with the green onions (so they remain fresh and retain their flavour and crunch) and tomatoes (so they retain their freshness and juices). This is the way I’ve always personally done nachos which is heavily experienced by the copious amounts of restaurants I’ve worked in that’s served them.
For these crowd pleasing smoky Lentil Nachos, I recommend going no more than two fully loaded layers since the more loaded they are the more risk you have of them turning soggy. Make two batches if you have to. You want to ensure that the chips are evenly spread out so they have a good chance at getting hit with alllll the cheese and toppings.
Eat them quick, fresh and hot out of the oven! The layers of cheese and toppings tend to turn the tortilla chips soggy over time. So, inevitably, the longer they sit, the soggier they’ll become.
PRO TIP: Don’t top the nachos with the tomatoes until after they’ve come out of the oven and you’re ready to serve and eat. Their juices will contribute to making the nachos soggy if you layer them before baking and therefore, put them in the oven.
For the Lentil Nachos
- 175g Corn Tortilla Chips
- 2 cups Shredded Cheddar Cheese, lactose free if in elimination phase of the FODMAP diet
- 1 Tomato, diced
- 1 Jalapeño, sliced
- 1 bunch Green Onions (green parts only), sliced
- 1/2 Red Pepper, diced
- 1/2 cup Sliced Green Olives
- 1 15oz. can Lentils, drained and rinsed
- 2 Tbsp Garlic Infused Olive Oil, homemade or store-bought
- 1 Tbsp Low FODMAP Taco Seasoning, homemade (see below) or store-bought
- Lime Wedges, for squeezing on afterwards, optional
For the Low FODMAP Taco Seasoning
- 1 Tbsp Cumin
- 1 Tbsp Paprika
- 1 Tbsp Chilli Powder
- 1/2 Tbsp Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper, more for extra spicy
- Mix all ingredients in a bowl and set aside until ready to use. Store any leftovers in an airtight jar or container for up to 3 months.
- In a non-stick skillet over medium heat, add the oil. Once hot, add the red pepper and half the green onions and sautée until mostly soft, for a few minutes.
- Add the lentils and stir until combined. Then, add the taco seasoning and stir to ensure everything is evenly coated. Taste and adjust seasonings as needed (may need to add some salt and pepper). Remove from the heat and allow to cool a few minutes before topping the nachos.
- Preheat oven to 400°.
- Line a baking sheet with parchment paper and place half the tortilla chips in a single layer. Top with half of the lentil mixture, half the green olives and some jalapeño. Sprinkle with about half the cheese. Top with remaining tortilla chips (single layer), the remaining lentil mixture, green olives and jalapeños. Spread the remaining cheese evenly over everything.
- Bake for 5-7 minutes or until the cheese is melted and bubbly.
- Top with diced tomato and remaining green onions. Squeeze some lime juice over top before serving, if desired. Don't forget the sour cream and salsa for the ultimate nacho experience!
These nachos are Low FODMAP! If you are following the Low FODMAP Diet in any capacity, be sure to check ingredient lists, use lactose free cheese, use corn tortillas, the homemade taco seasoning and follow portion sizes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 677Total Fat: 37gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 56mgSodium: 1465mgCarbohydrates: 64gFiber: 15gSugar: 5gProtein: 28g
Nutrition is only an estimate and calculated using Nutritionix.
OTHER GAME DAY CROWD PLEASERS