Recipe Method

1. In a pot over medium high heat, combine the oil, onion and garlic and sauté for 3-5 minutes. Add in the cumin, stirring over medium heat for a scant minute.
2. Stir in the un-drained lentils, stock, tomatoes and pepper to taste. Bring to a boil, reduce heat to medium-low, and simmer steadily uncovered, for ± 20 minutes, stirring regularly to prevent it sticking to the base of the pot as the liquid reduces.
3. Combine the guacamole ingredients, cover and chill.
4. Set oven to Grill with oven-shelf one above centre position.
5. Set out a single but compact layer of nachos on an ovenproof serving platter and spoon over the cooked chilli-lentils and jalapeno slices, in a neat and even way.
6. Sprinkle over the grated cheese and place under the grill briefly until the cheese is melted.  Watch this process as it is very quick and will need you to remove it promptly.
7. Serve the platter with the bowl in the centre, first half-filled with guacamole, then topped to cover with the yoghurt (and a swirl of Nachos Style Sauce if you like).  Provide small cocktail knives or spoons to help ladle on each nachos on eating.