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
Preheat the oven to 400 F and line two baking sheets with parchment paper.
In a large bowl, toss sliced potatoes and turnips with olive oil, salt and paprika until evenly coated.
Spread potatoes and turnips onto baking sheets in single layers.
Bake potatoes and turnips until fork-tender, about 20-25 minutes.
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.
When potatoes are done, combine potatoes and turnips onto one baking sheet so that there is little to no space between potatoes/turnips.
Top evenly with cooked lentils and cheeses. If you have a jalapeno pepper, add slices now.
Bake until the cheeses are melted, about 5-10 minutes.
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/