The secret to these flavor-packed, plant-based nachos from Cassie Piuma at SarmaRestaurant are two different kinds of lentils:
2 tablespoons fresh lemon juice6 pita rounds, each cut into 8 triangles1 small red onion, chopped 1 medium-size fresh red Fresno chile, stemmed, seeded , and finely chopped 1 tablespoon ground cumin3 large tomatoes , stemmed, cored, and roughly chopped ¼ cup plus 1 tablespoon olive oil, divided1 medium fresh red Fresno chile, stemmed, seeded, and roughly chopped 6 ounces French goat milk feta cheese, broken into large piecesCrumbled feta cheese, chopped fresh cilantro, and Aleppo pepper,...
Stir in tomatoes and salt; cook, stirring occasionally, until tomatoes have mostly broken down and chili has thickened, 25 to 30 minutes. Stir in lemon juice, and season with additional salt to taste. Cover and keep warm over low.Heat 1 tablespoon oil in a small saucepan over medium. Add onion, Fresno chile, and garlic; cook, stirring occasionally, until softened, about 4 minutes. Add red lentils, and carefully pour in 1 cup water. Bring to a boil over medium.
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