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GoFarm Blog

Fall Flavored Potato Nachos with Lentils


Ingredients


  • 2 lbs potatoes, sliced into ¼-inch rounds

  • 1/2 cup turnips, sliced thin into ¼-inch rounds

  • 1 ½ Tbsp olive oil

  • ½ tsp salt

  • ½ tsp paprika

  • 1 cup dry lentils

  • 2/3 cup salsa

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey jack

  • Optional toppings: sliced jalapeno pepper, diced red onion, sour cream, avocado or guacamole










Directions


  1. Preheat the oven to 400 F and line two baking sheets with parchment paper.

  2. In a large bowl, toss sliced potatoes and turnips with olive oil, salt and paprika until evenly coated.

  3. Spread potatoes and turnips onto baking sheets in single layers.

  4. Bake potatoes and turnips until fork-tender, about 20-25 minutes.

  5. Meanwhile, cook lentils on stovetop. Add 1 cup of lentils to a pot with 3 cups of water. Bring to a boil then simmer for 20-30 minutes, or until lentils are tender.

  6. When potatoes are done, combine potatoes and turnips onto one baking sheet so that there is little to no space between potatoes/turnips.

  7. Top evenly with cooked lentils and cheeses. If you have a jalapeno pepper, add slices now.

  8. Bake until the cheeses are melted, about 5-10 minutes.

  9. Top with optional toppings like diced red onion, sour cream, salsa, and avocado or guacamole.

Picture and recipe adapted from: https://karalydon.com/recipes/roasted-potato-nachos/

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GoFarm is a nonprofit organization with a mission to train and support local farmers, connect people with local agriculture, and increase equitable access to nutrient-rich food grown in Colorado. ​

We envision a local food system that is equitable, resilient, environmentally sustainable, and inclusive. One in which farmers and farm workers have the resources they need to thrive and farm safely, community members have reliable access to healthy, local, and sustainably grown food, and everyone feels inspired to engage in their local food community.

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