Savor the combination of hearty lentils and crunchy walnuts in our Lentil-Walnut Nachos. Elevate your nacho experience with this nutritious twist on a classic favorite.
Ingredients
For the Lentil-Walnut Meat
- 1½ cups walnut pieces, toasted
- 2 (15-ounce) cans greens or brown lentils ,drained and rinsed
- ¼ cup nutritional yeast
- 3 tbsp avocado oil
- 1 tbsp water
- 1 tablespoon + 2 teaspoons chili powder
- 1 tablespoon + 2 teaspoons ground cumind
- 1 tbsp dried oregano
- 1 tsp salt
- Mini bell peppers ,halved
For the Toppings
- 1 avocado ,halved, seeded, and chopped
- ½ cup salsa or diced tomato
- ¼ cup sliced olives
- 1 jalapeño ,seeded if desired, and sliced
- ½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream (see Tip)
- 1 tsp lime zest
Instructions
- In a food processor, combine the toasted walnuts, lentils, nutritional yeast, oil, water, chili powder, cumin, oregano, and salt; and pulse just until nuts are finely chopped and mixture is combined. (Be careful to not overprocess.) In a large skillet, heat lentil-walnut mixture until heated through, 3 to 5 minutes.
- In a small bowl, stir together sour cream and lime zest. Arrange bell pepper halves on a large platter; top with lentil-walnut meat. Top with avocado, salsa, olives, jalapeño. Drizzle with sour cream.
Notes
Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
