VEGETARIAN NACHOS

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 zucchini, finely chopped
• 400g can finely chopped tomatoes
• 2 tablespoons tomato paste
• 2 x 400g cans brown lentils, drained, rinsed
• 2 x 130g packets nacho cheese tortilla corn chips
• 1 cup pizza cheese
• 1 avocado, sliced
• 250g cherry tomatoes, halved
• 1 small red onion, halved, thinly sliced
• 1 fresh jalapeno chilli, halved, sliced
• Fresh coriander leaves, to serve
• Sour cream, serve
• Mild paprika, to serve
• Lime wedges, to serve

How to Make

1.Preheat grill on high.

2.Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 4 minutes or until just softened. Add garlic, ground coriander and cumin. Cook, stirring, for 30 seconds or until fragrant. Add zucchini. Cook for 1 minute. Add chopped tomatoes and tomato paste. Bring to a simmer. Reduce heat to medium-low. Add lentils. Cook, stirring occasionally, for 8 to 10 minutes or until mixture thickens.

3.Meanwhile, place chips on large baking tray. Top with cheese. Bake for 2 minutes or until golden.

4.Top cheese with lentil mixture, avocado, cherry tomato, red onion, chilli and avocado. Sprinkle with fresh coriander. Sprinkle with paprika. Serve with sour cream and lime.