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Lentil Nacho Dip

Featured in the Honolulu Star-Advertiser on March 9, 2016.

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Ingredients:

Lentil Nacho Dip

  • 1 cup dry black lentils, rinsed
  • 3 cups water, divided
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1⁄2 pound ground turkey
  • 1 cup chopped fresh tomatoes
  • 1/2 cup picante sauce
  • 1 tablespoon taco seasoning, or to taste
  • Salt and pepper, to taste
  • 3 green onions, chopped
  • 1⁄2 cup chopped olives
  • 2 jalapeno, seeded and chopped
  • 1⁄2 cup shredded white cheddar cheese
  • 1⁄2 cup shredded sharp cheddar cheese
  • 1 package tortilla chips

Directions:

  1. In a medium saucepan, bring lentils and 2 cups water to a boil.
  2. Reduce heat, cover, and simmer 30 minutes.
  3. Drain.
  4. Preheat oven to 350°F.
  5. In large frying pan heat oil over medium-high.
  6. Add onions and turkey to pan; cook about 5-7 minutes.
  7. Add tomatoes, picante sauce, taco seasoning and remaining water.
  8. Cook for 5-7 minutes to thicken.
  9. Stir in lentils.
  10. Season with salt and pepper.
  11. Transfer to an 8-inch square baking dish.
  12. Top with green onions, olives, jalapenos, and cheeses.
  13. Heat in oven for 10-12 minutes.
  14. Serve with chips and favorite garnishes.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or chips):
220 calories, 10 g fat, 3.5 g saturated fat, 35 mg cholesterol, 400 mg sodium, 19 g carbohydrate, 7 g fiber, 3 g sugar, 16 g protein

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