Name: Spicy Lentil Nachos with Three Cheese Sauce
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup lentils; 1/2 cup freekeh; 4 cups enchilada sauce; 3 cups broth; 1 tsp salt; as needed tortilla chips; for topping cilantro, fresh; for topping avocado, sliced; for topping jalapeno, sliced; for topping lime; 4 tbsp butter; 4 tbsp flour; 1 1/2 cups milk; 1 1/2 cups cheese, shredded

Estimate, per serving

Cal: 380
Protein: 14.5g
Carbs: 42g
Fat: 16g
Sodium: 920mg
Fiber: 8.5g

Ingredients

lentils: 3/4 cup
freekeh: 3/8 cup
enchilada sauce: 3 cups
broth: 2 1/4 cups
salt: 3/4 tsp
tortilla chips: as needed
cilantrofresh: for topping
avocadosliced: for topping
jalapenosliced: for topping
lime: for topping
butter: 3 tbsp3 tbsp
flour: 3 tbsp3 tbsp
milk: 1 1/8 cups1 1/8 cups
cheeseshredded: 1 1/8 cups1 1/8 cups

Method

01Rinse lentils and freekeh.
02Bring enchilada sauce and 2 cups broth to a low simmer. Add lentils and freekeh, stir occasionally, until soft and most moisture absorbed, 30-40 minutes. Add remaining broth as needed to prevent drying. Mixture should reach a thick gravy-like consistency.40 min
03Meanwhile, melt butter in a small saucepan. Stir in flour.
04Add milk slowly, whisking to smooth out lumps. Simmer until thickened. Remove from heat and stir in cheese and salt.
05Top chips with lentil mixture, cheese sauce, avocado, cilantro, jalapeno, and lime.

Fits

Vegetarian