Red Lentil Nachos

• 1 cup Dry Red Lentils
• 1 Tablespoon Bacon Fat, For Frying
• 1 whole Small Onion, Chopped
• 1 whole Carrot - Cubed
• 1 can (10 Oz. Size) Diced Tomatoes With Green Chilies
• 2 cloves Garlic, Chopped
• 1 bag Tortilla Chips, 12 Ounce Bag
• 1 cup Browned Ground Meat (optional)
• 1 whole Red Bell Pepper, Diced
• 2 cups Shredded Cheese, your choice
• 3 whole Green Onions, Chopped For Garnish
• 1/2 cups Sour Cream

1. If you will be using meat on your nachos, pre cook your ground meat (beef, chicken, turkey, or pork) in a pan until browned and set aside.
2. Inspect your lentils prior to rinsing, removing any that are black or opened.
3. Rinse with cold water and let drain while you prepare the rest.
4. In a pot heat the bacon fat and brown the onion on medium heat.
5. Add in the carrots.
6. Stir occasionally for the next 8 minutes or so.
7. Next add in the tomatoes and garlic (or you could add with the carrots if you like a less garlicky flavor).
8. Stir in the lentils and add enough water to just cover everything (about 2 small cans worth).
9. Simmer for approximately 25 minutes.
10. To assemble take an oven proof dish and cover the bottom with multi grain tortilla chips.
11. Using a slotted spoon (in case there is a bit of excess liquid) dollop the lentil mixture over all of the chips, add your ground meat (if you are using it), red bell peppers and cheese.
12. Add another layer of chips and start again.
13. Heat in a preheated 425 F oven for about 5-8 minutes to melt the cheese.
14. Serve with sour cream and green onions forgoing the salsa because you really dont need it!

red lentils, bacon fat, onion, carrot, tomatoes, garlic, tortilla chips, ground meat, red bell pepper, shredded cheese, green onions, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/red-lentil-nachos/ (may not work)