Reviewer:

Reviewed: Jan. 20, 2012

These nachos were great! I made them low cal and vegan with baked chips and Daiya non-dairy cheese. These are definitely a keeper!

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2 users found this review helpful

Reviewer:

ajwangler

Cooking Level: Intermediate

Home Town: Owendale, Michigan, USA

Living In: West Branch, Michigan, USA

Reviewed: Jun. 13, 2011

This was OKAY... Definitely not spicy in any capacity, EVOO works fine in place of coconut oil if you're not looking to spend the extra money. I recommend adding a can of diced chilies if you want some warmth to the dish, you absolutely need to double the liquid to soften the lentils, I just eye balled it after my broth was absorbed 15 minutes into the simmer. I also recommend topping with a little dollop of sour cream.

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4 users found this review helpful

Reviewer:

CHEFLINDSEY

Cooking Level: Expert

Home Town: Burlington, Vermont, USA

Living In: Corunna, Michigan, USA

Reviewed: May 17, 2011

Delicious! I only threw the lentil mixture and cheese on the chips and it was really good. Husband loved them and has already asked for them again. I'm sure the rest of the ingredients make them even better, but not even necessary!

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4 users found this review helpful

Reviewer:

sweetseeker

Reviewed: May 15, 2011

This is such a great cheap and easy meal. The lentils and black beans add great protein and vitamins with a much lower fat content than ground beef. We like these nachos with sour cream, salsa and guacamole.

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4 users found this review helpful

Reviewer:

jennaw

Reviewed: Jan. 27, 2011

Despite his skepticism while these were cooking, my husband loved these. I thought they could use a bit more spicing up. The recipe doesn't indicate to cover the lentils while they cook, but mine dried out while still crunchy, so I had to add water. Next time I'll cover.

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9 users found this review helpful

Reviewer:

USPETER1

Reviewed: Nov. 16, 2010

Great! Made it vegetarian by using vegetable broth. Topped with sour cream and sliced olives. Yum!

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4 users found this review helpful

Reviewer:

vegcook

Reviewed: Jan. 20, 2010

This recipe was very good. I was a little skeptical at first, not being too familiar with lentils and all. I did have to use about 2 cans of chicken broth for the lentils to get somewhat soft. I added a dollop of sour cream, half of a cut up avocado, and salsa to top it off. My husband, who is a die hard meat lover, even liked the nachos. Won't make it often, but every once in a while these will come as a nice change of pace.

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9 users found this review helpful