Greek Lentil Nachos
with Pita Chips & Yoghurt
- Pine Nut
- Gluten
- Wheat
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
We promise you, these do-it-yourself tortilla chips are worth making from scratch. Bigger than your average chip, there’s plenty of surface area to sop up all the delicious nacho toppings. Be sure to watch your toasting pine nuts like a hawk - they will push past golden brown to burning in a matter of moments.
Ingredients
2 tsp
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
red onion
1 clove
garlic
1 tbs
tomato paste
1 tin
lentils
1 bunch
oregano
2
Lebanese bread
(Contains: Gluten, Wheat)
1 tub
yoghurt
(Contains: Milk)
1
tomato
1
cucumber
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
To prepare your ingredients, finely chop red onion and oregano, rinse and drain lentils, dice cucumber and tomato, peel and crush garlic and cut Lebanese breads into triangles. Preheat the oven to 200°C/180°C fan-forced.
Place a medium frying pan over a medium heat. Add the pine nuts and toast in the pan, tossing occasionally for 1-2 minutes or until lightly browned. Remove from the pan and set aside.
Heat the olive oil in the same medium frying pan over a medium-high heat. Add the red onion and cook stirring for 3 minutes or until soft. Add the garlic and cook stirring for 1 minute or until fragrant. Add the tomato paste and cook stirring for a further 1 minute. Add the lentils and oregano and cook for 3 minutes or until the lentils are heated through.
Meanwhile, brush the Lebanese bread triangles with a little olive oil and place on the prepared baking tray. Cook for 10 minutes in the oven or until golden.
