"Where did you learn to put lentil on Nacho?" MM asked me.
"Nowhere, just because we had some lentil leftover."
It turned out pretty well actually. Of course black bean will be much more authentic, but we don't have any left. Plus it took forever to cook black beans from the scratch.
The lentil was the leftover from an Indian dish (picture is here). It had cilantro, lemon juice and hot pepper in it which fits the avocado salsa/nacho perfectly.
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