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–+ servings
tortilla chips on a baking sheet loaded with chopped tomatoes, green onions, lentils, green olives, cheddar cheese, tomatoes, sour cream and salsa on the side

(LOW FODMAP) SMOKY LENTIL NACHOS

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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

FOR THE LENTIL NACHOS

  • 175 grams 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 for low FODMAP) sliced
  • ½ Red Pepper diced
  • ½ cup Green Olives sliced
  • 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
  • ½ Tbsp Oregano
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Cayenne Pepper more for extra spicy

Instructions

  • 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.
    spice mix in a white shell looking bowl
  • 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.
    chopped green onions and red peppers in a cast iron skillet on a burner
  • Add the lentils and stir until combined.
    cast iron skillet with lentils, diced red peppers and green onions
  • 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.
    cast iron skillet with lentils, diced red peppers and green onions on a burner
  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper and place half the tortilla chips in a single layer.
    tortilla chips spread out on a parchment lined baking sheet
  • Top with half of the lentil mixture, half the green olives and some jalapeño. Sprinkle with about half the cheese.
    sheet pan with tortilla chips topped with lentils, red peppers and green onions
  • Top with remaining tortilla chips (single layer), the remaining lentil mixture, green olives and jalapeños.
    lentils, jalapenos, red peppers and green olives piled on top of tortilla chips on a parchment lined baking sheet
  • Spread the remaining cheese evenly over everything.
    sheet pan of loaded nachos with sliced jalapenos and unmelted cheddar cheese
  • 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!
    loaded lentil nachos on a parchment lined baking sheet, sour cream and salsa on the side

Notes

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

Serving: 1Serving | Calories: 552kcal | Carbohydrates: 37g | Protein: 18g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 1220mg | Potassium: 347mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2613IU | Vitamin C: 6mg | Calcium: 499mg | Iron: 3mg
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