I used my leftover lentils from the other night to make some nachos last night. Yes, nachos hardly qualify as being healthy, but everyone needs a little indulgence every now and again. These are made with organic yellow corn tortilla chips and piled high with Daiya cheddar shreds, lentils, pico de gallo, avocado, olives, hot sauce, and jalapenos. They were pretty good– I just wish I could have washed them down with a nice cold beer. A couple more weeks and I’ll be able to do that.

Here’s my best tip for nacho making: I like to build my nachos in layers so that the chips underneath aren’t naked.  I put a layer of chips down on my plate, then some cheese, then the lentils.  Another layer of chips, more cheese, more lentils.  Pop that in the microwave for a few seconds to melt the cheese, then put under the broiler to assist in the melting.  Now you’re ready to top with all of your extras.