Red Lentil Nachos with Guacamole
- 34 mintotal time
- $1.64£1.57a serving
- 505483calories
- 1819 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp air-fried corn tortilla wedges piled with spiced red lentils, quick guacamole and mild salsa.
Ingredients
Serves 4.
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup dried red lentils, rinsed
- 2 tbsp tomato paste
- 8 corn tortillas, each cut into 6 wedges
- 2 avocados
- 1 lime
- 1 tomato, finely chopped
- ¼ bunch cilantro, chopped
- 7 oz jarred salsa (mild)
- 2 tbsp vegetable oil
- 1 tsp chili powder (mild blend)
- 1 tsp ground cumin
- ½ tsp dried oregano
- salt, to taste
Check the label: wheat (gluten), sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat 1 tablespoon of the vegetable oil in a saucepan on medium heat and cook the yellow onion for 3 minutes. Add the garlic, chili powder, ground cumin and dried oregano and stir for 30 seconds, then add the lentils, tomato paste and 2 cups (480 ml) of just-boiled water. Simmer for 12–15 minutes, stirring now and then, until the lentils are soft and thick; add a splash of water if they catch. Season with salt.
- Meanwhile, heat the air fryer to 400°F. Toss the wedges of corn tortillas with the rest of the oil and a pinch of salt and air-fry in three batches for 4–5 minutes each, shaking halfway, until crisp and golden.
- Mash the avocado with the juice of the lime, the tomato, half the cilantro and a pinch of salt.
- Pile the tortilla wedges on a platter, spoon over the lentils, the jarred salsa and the guacamole, scatter with the remaining cilantro and serve straight away.
Leftovers: The lentils keep in the fridge for 3 days or freeze for 3 months; reheat until piping hot and crisp the wedges fresh.
Ingredients
Serves 4.
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 200 g red split lentils, rinsed
- 30 g tomato purée
- 8 corn tortillas, each cut into 6 wedges
- 2 avocados
- 1 lime
- 1 tomato, finely chopped
- ¼ bunch coriander, chopped
- 200 g salsa (jar, mild)
- 2 tbsp vegetable oil
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- salt, to taste
Check the label: gluten, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat 1 tablespoon of the vegetable oil in a saucepan on medium heat and cook the onion for 3 minutes. Add the garlic, chilli powder, ground cumin and dried oregano and stir for 30 seconds, then add the lentils, tomato purée and 480 ml of just-boiled water. Simmer for 12–15 minutes, stirring now and then, until the lentils are soft and thick; add a splash of water if they catch. Season with salt.
- Meanwhile, heat the air fryer to 200°C. Toss the wedges of corn tortillas with the rest of the oil and a pinch of salt and air-fry in three batches for 4–5 minutes each, shaking halfway, until crisp and golden.
- Mash the avocado with the juice of the lime, the tomato, half the coriander and a pinch of salt.
- Pile the tortilla wedges on a platter, spoon over the lentils, the salsa and the guacamole, scatter with the remaining coriander and serve straight away.
Leftovers: The lentils keep in the fridge for 3 days or freeze for 3 months; reheat until piping hot and crisp the wedges fresh.
Nutrition per serving
| Calories | 505 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 71 g |
| Fat | 20 g |
| Fiber | 16 g |
| Sodium | 415 mg |
| Calories | 483 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 58 g |
| Fat | 21 g |
| Fibre | 17 g |
| Sodium | 417 mg |
Worked out from the ingredients, 316 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.64 a serving in the US (range $1.25–$2.17) and £1.57 in the UK (range £1.20–£2.08). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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