Indian-Style Coconut Lentil Nachos
with Tomato-Corn Salsa & Mint Yoghurt
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
We've combined the flavours of Indian cuisine with the textures and fun of a nachos bowl. From the creamy coconut lentils to the sweet and juicy salsa and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!
Ingredients
1
brown onion
1 punnet
snacking tomatoes
1 bag
coriander
1 bag
mint
2 clove
garlic
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
carrot
1 tin
sweetcorn
1 packet
tandoori paste
1 packet
tomato paste
1 packet
coconut milk
1 tin
lentils
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Pick and thinly slice mint leaves. Finely chop garlic. ā¢ Cut mini flourtortillas into wedges. ā¢ Grate carrot. Drain sweetcorn. Drain and rinse lentils.
ā¢ In a medium bowl, combine coriander, tomato and corn and a drizzle of the white wine vinegar and olive oil. Season.
ā¢ In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
ā¢ Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. ā¢ Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.
ā¢ Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. ā¢ Add lentils and cook until heated through, 2 minutes. ā¢ Add garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. ā¢ Stir in tomato paste and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water to loosen the mixture, if needed.
ā¢ Divide coconut lentils and tortilla chips between plates. ā¢ Top lentils with salsa and a dollop of mint yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā Most customers found the coconut lentils full of flavour, with a nice balance of spice and a creamy, warming finish. Some found the lentils mild on their own, and a few felt the Indian-meets-nachos combination was an unexpected but pleasant surprise.
- Ease of prep:Ā This dish comes together quickly and easily, though some found the chopping and assembling of components a little fiddly.
- Suggestions:Ā Adding fresh chilli boosted the flavour noticeably, and some customers stirred through extra vegetables to bulk out the lentils. A few noted the tortilla chips benefited from a little extra time in the oven, and one customer suggested loosening a thick lentil mixture with a splash of water.
- Leftovers:Ā Several customers mentioned there was plenty to go around, with leftovers working well for school lunches or extra meals the next day.
- Portions:Ā Portion sizes were generous, and one customer extended the meal further by serving it alongside rice.
