Lentil-loaded microwave nachos

Lentil-loaded microwave nachos

15 mins Prep · 30 mins Cook

Make sure you line a microwavable plate with baking paper to ensure the cheese doesn’t stick to it

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves Makes 5 lunches
Cuisine Mexican
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 1043
Fat 47.8g
Saturates 11.2g
Protein 47g
Carbs 107.9g
Sugars 4.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Make it at home:

Finely slice the leek. Peel and crush the garlic.


Heat the oil in a large pot. Add the lentils, stock, salt, dry spices and sugar to the pot and bring to a gentle simmer. Simmer for 15-20 minutes or until the liquid has reduced.


Remove the corn from the cob. Divide between 5 resealable containers. Finely slice the red onion and add to the containers. Divide the cheese and coriander between the containers. Seal and refrigerate until needed.


Divide the tortilla chips between 5 resealable bags, approx. 125g each.


Pack it for the office:

Place the lentil sauce in a bowl and microwave for 2 minutes to heat up.


Scatter the entire bag of tortilla chips onto a large plate. Top with the shredded Mexican four cheese. Microwave for 2 minutes, or until the cheese has melted.


Top with the lentils, corn, red onion and coriander.