Crumbly Lentil Topping (it’s vegan and delicious!)

(I made this up while aiming to make a lentil dip much like humous)

1 clove garlic, chopped raw (or more)
1 1/2 c green lentils, cooked
1/2 c sunflower seeds (I used roasted/salted, but you could use raw)
1 tsp cumin, ground
1/2 tsp chili powder
1/2 tsp salt
Olive oil, as needed

In a food processer, blend everything together, except olive oil. Clean sides as needed with spatula and continue to mix; if nothing’s moving around, add about a teaspoon of olive oil and blend. Continue adding oil until you reach the desired consistency: mine was crumbly and looked almost like veggie ground round.

Nachos!

This uses only some of the lentils. The remainder can be used on rice, or in salads and wraps.

Preheat oven to 350°F

1/2 large onion
1 large leaf of swiss chard, finely chopped
Salt, black pepper, and cayenne pepper to taste
Olive oil
Tortilla chips of your preference
2 c grated cheese, loosely packed
1 c lentil topping
1/2 ripe avocado
1 1/2 c salsa

In a small sauce pan, over medium heat (lowering as needed, depending on the pan), fry onions until they start to sweat. Lower heat, add chard, peppers and salt. Let cook, stirring occasionally, until the onions are almost caramelized; remove from heat.

Chop avocado and mix with salsa: set to the side.

Layer chips, onions, lentil topping and cheese, in that order; making between three and five layers (depending on your dish). Finish with cheese and lentils. Bake in oven for 15-20 minutes, until the cheese is melted and before the chips start to brown.

Yum! (I apologize for my appallingly awful photos – I lack photographic talent)