Indian Coconut Lentil Nachos

Indian Coconut Lentil Nachos

with Pickled Onion, Cucumber Salsa & Mint Yoghurt

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Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a devilishly tasty coconut lentil mix, cucumber salsa, pickled onion and mint yoghurt.

Tags:Plant Based

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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion





1 bag


1 bag


2 clove



mini flour tortillas


1 tin




1 packet

tomato paste

1 tin

coconut milk

1 packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2905 kJ
Fat27.9 g
of which saturates21.9 g
Carbohydrate82.4 g
of which sugars20.2 g
Protein23.9 g
Sodium1216 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Cut the red onion in half. Thinly slice 1/2 the onion, then finely chop the remaining onion (this will be used in step 5!). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside.


Finely chop the tomato, cucumber and coriander. In a medium bowl, combine the tomato, cucumber and coriander. Set aside. Pick and thinly slice the mint leaves. Finely chop the garlic. Cut the mini flour tortillas into wedges. Drain and rinse the lentils. Grate the carrot.


In a second small bowl, combine the mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper. Set aside.


Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes.

TIP: If your oven tray is crowded, divide between two trays.

TIP: Keep an eye on them. You want them crisp, but not burnt!


While the tortillas are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the carrot and remaining onion, stirring, until softened, 3-4 minutes. Add the lentils and cook until heated through, 2 minutes. Add the garlic and Mumbai spice blend and cook until fragrant, 1-2 minutes. Stir through the tomato paste and coconut milk, then season to taste. Simmer until the sauce has thickened, 2-3 minutes.

TIP: Add a splash of water if the mixture seems dry.


Drain the pickled onion. Divide the tortilla chips between plates. Top with the coconut lentils, cucumber salsa and pickled onion. Serve with the mint yoghurt.

TIP: Serve the tortilla chips on the side if you prefer!