Lentil & Potato Nachos

Potatoes:

2 russet potatoes, sliced into thin medallions

1 tbsp avocado oil, or preferred cooking oil

 

Coleslaw:

1 1/2 cups sliced purple cabbage

1 tbsp apple cider vinegar

1 tbsp lime juice

1 tbsp maple syrup

1/2 cup fresh cilantro or parsley, chopped

 

Sour Cream:

1/2 cup raw cashews

1 tbsp apple cider vinegar

1/2 tbsp lemon juice

1/4 tsp salt

1/4 cup water

 

Other:

35g vegan cheddar cheese, grated

 

Recipe:

Preheat the oven to 400 F and line a baking tray with parchment paper. Set aside.

If you’re not using canned or jarred lentils, then cook the lentils first. Roughly 3/4 cup raw lentils will equal 2 cups cooked. Prepare and set aside.

Wash, dry, and slice the potatoes into medallions.

Season potatoes with oil and a pinch of salt.

Spread potatoes across prepared baking tray and bake for 24-28 minutes or until crispy.

Lentils:

Add the cooked lentils to a large pan with tomato paste, orgegano, onion powder, garlic powder, paprika, cumin, salt, pepper, and 1/4 cup water.

Bring heat to medium and cook until all the water is absorbed and lentils are well seasoned, 4-5 minutes.

Spread the seasoned lentils across the baked potatoes in the baking tray.

Top with grated vegan cheddar and place back in the oven on broil. Allow to cook just long enough to melt the cheese, 3-4 minutes.

Make the sour cream by adding all the ingredients to a high speed blender and blend until smooth. Keep in mind the sour cream will thicken as it sits so if you want a thicker texture don't add more liquid right away. Wait 5-10 minutes then assess if you want to add more water.

Make the coleslaw salad by slicing the cabbage as thin as possible, then tossing in the vinegar, lime juice, maple syrup, and fresh chopped parsley or cilantro.

Once the potato, lentil, and cheese tray is hot and ready, remove from the oven and layer with coleslaw and 1/2 the sour cream.

Divide it across two plates or containers.

Enjoy!