2 cloves of garlic
100g red lentils
40g tomato paste
1 tsp cumin
200g cheesy tofu cream
1 tsp smoked paprika
4 slice jalapeno
4 tbsp corn
Extra vergin olive oil
Salt & Pepper
Soak the lentils overnight in a lot of water.
In a saucepan heat a little oil and fry for 5 minutes finely onion, garlic, cumin and smoked paprika. Remove the lentils from the water and put in the pan.
Add salt and pepper and, after a couple of minutes, add 250 ml of water.
Cook a low heat for about 25 minutes, then add the tomato paste.
Mix well. Lentils need to be soft but still compact. Cool them down.
Chop in small cubes the fresh tomatoes, the avocado and the jalapeno. Put all the veggie in a bowl and add some corn. Dress with a spoon of oil, salt & pepper.
Prepare the cheesy tofu crem.
Combine the plate create layers with nachos, dressed with lentils, corn salsa, cheesy tofu...
Bake at 200°C degrees for 7-8 minutes or in the microwave for about 2 minutes.
Add some fresh coriander and enjoy!!