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Nachos de Lenteja

This flavorful sauce will be a winner at your next gathering, whether watching the games this season or getting together with family and friends as the weather begins to cool down. We used the green lentils, though belugas, DePuy, or Pardinia, also fit the bill.

Go beyond Nachos and serve it over a bed of fluffy white rice, atop of a sesame burger bun, -Manwich style, or with tortillas as a taco. It also goes great as a topping to potato skins.


1 Tablespoon of olive oil

¼ cup onions, chopped, about half a small onion

¼ cup of carrots, cubed, about one small

¼ cup green bell pepper, cubed, about 1/4 medium pepper

1 teaspoon Kosher salt

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

1.5 cups of green lentils, rinsed

3 cups of water

1-8 ounce can of fire-roasted tomatoes, with liquid

½ cup of tomato puree or tomato sauce

½ cup ketchup

½ cup of water


¼ cup of chopped cilantro

Nacho chips

Shredded Cheese, we like a Mexican blend

Your favorite Salsa

Sour Cream and Guacamole

1. Add water to a 4-quart pot.

2. Add lentils and cook medium-high until water begins to boil; reduce heat to medium and allow lentils to cook for 30 minutes until they are soft-to-the-bite.

3. While lentils are cooking, make the sofrito. Add oil to a saute pan.

4. When the oil is hot, add the vegetable mix and saute for about 15 minutes at medium-low heat so the mixture doesn’t dry out.

5. Add spices and salt and stir, so flavors blend with the vegetables.

6. Incorporate the tomatoes, tomato puree, and ketchup, and combine with the vegetable mix.

7. Once the lentils are at your liking, whether al dente or softer, combine with the vegetables and the tomato sauce.

8. Integrate the ½ cup of water and allow it to simmer for 15 minutes. Stir often, so the mixture doesn’t stick to the pan.

9. Add more salt and pepper to taste.

10. Serve with garnishes and enjoy.

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