Nachos

2 handfuls - tortilla chips

1 - onion, diced

1 - green pepper, diced

1 or 2 - jalapeno, diced

1/2 cup - salsa (for topping)

Preheat oven to 350F
Layer a oven-safe baking sheet with a single layer of tortilla chips
Place cooked beans/lentils on top of chips
Drizzle cheese sauce on top of beans and chips
Do at least one more layer of chips / beans / cheese
Top with diced veggies
Place baking sheet in oven and bake for 15 min (just trying to warm up everything)
Top with salsa

"Cheese" Sauce

1/4 cup - raw cashews

190g - diced peeled potatoes

55g - diced carrots

1 Tbsp - nutritional yeast

2 Tbsp - coconut oil

2 Tbsp plus 1 1/2 tsp - water

1 1/2 tsp - fresh lemon juice

1/2 tsp plus 1/8 tsp - sea salt

1 - medium garlic clove

1/2 tsp - white wine vinegar

Soak cashews in a bowl of water overnight or at least 1 hour(if you don't have a high speed blender like a vitamix). Rinse and drain.
Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, for 10 to 15 minutes, until fork tender. Drain.
Transfer cashews, potatoes, carrots, to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 tsp of the salt, garlic, and vinegar and blend until smooth. If using vitamix, use tamper to help blend. If it's too thick, you can add another splash of water to help it along. Taste the sauce and add more salt if needed. The sauce will keep in an airtight container for up to a week.

4 cups - vegetable broth (or water, or a combination of both)

1 1/2 cups - brown or green lentils

1 1/2 teaspoons - onion powder

1 1/2 teaspoons - paprika

1 teaspoon - oregano

1/2 teaspoon - garlic powder

1/2 teaspoon - black pepper

3/4 teaspoon - salt

Stove
Place all ingredients in a large saucepan. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you’d like. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)
Instant Pot
Place all ingredients in the Instapot. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
Press the Pressure Cook button (making sure "High Pressure" is selected) and set the time for 15 minutes. Let it naturally release for 10-15 min