Lentil Nacho Dip

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



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


In a medium saucepan, bring lentils and 2 cups water to a boil. Reduce heat, cover, and simmer 30 minutes. Drain.

Preheat oven to 350°F.

In large frying pan heat oil over medium-high. Add onions and turkey to pan; cook about 5-7 minutes. Add tomatoes, picante sauce, taco seasoning and remaining water. Cook for 5-7 minutes to thicken. Stir in lentils. Season with salt and pepper. Transfer to an 8-inch square baking dish. Top with green onions, olives, jalapenos, and cheeses. Heat in oven for 10-12 minutes. 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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