Lentil Nachos

We made nachos when we got home last night, for some reason we both had a craving on. No photos for you but you've seen nachos before anyway, and the more useful part of this is the recipe anyway!

Lentil Nachos

For the lentils...

• one can lentils, drained and rinsed (rinsing gets rid a lot of the salt used in the canning)
  
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1 tsp cinnamon
• 2 tbsp nutritional yeast
• 1 tbsp veg oil
• few drops Tabasco or other hot sauce
• salt to taste
  

1. Heat oil in saucepan. Add rinsed lentils to pan.
2. Add your spices NB this is totally versatile as far as spices, so don't fret if you have none of this. I really like the cinnamon and a bit of salt is good. Just don't use salty seasonings and taste as you go.
3. Mix 'er up and warm til heated through.

For the nachos...

• multigrain Old Dutch tortilla chips (great texture, less sodium than Tostitos; we used about half a 280 gram bag for the two of us)
• 1/4 cup sliced black olives
• 1/3 cup pickled banana peppers
• 1/3 cup shredded old cheddar
• fresh diced tomato (we didn't have this but it would be a good replacement for salsa)
  
• 1 recipe nacho lentils (above, obviously. Best if still warm because your nachos may cook before the lentils can heat up again)
• salsa for dipsies (watch the sodium in store-bought stuff. It may be 8% of DRV but that's for a small serving size of 2 tbsp)

1. Preheat oven to 350 F. Arrange chips on a foiled baking sheet.
2. Spread olives, peppers, tomatoes evenly with your hands. Use a spoon to get your warm lentils all over the place. You may have some leftover, which makes a lovely snack later or lunch side. Top with cheddar.
3. Bake in oven for ~10 minutes or until cheese is melted and before all your chips burrrn.

Enjoy!