Ingredients (serves 4)

1 package of flour tortillas

1 10-oz package of lentils

6 cloves of garlic

4 c vegetable stock

1 qt cherry tomatoes

1/2 gallon vegetable oil

1 handful (sage), chopped

1 qt queso blanco

Salt and pepper

Directions

First, heat an oven to 400 degrees. Carefully heat the vegetable oil to 350 degrees in a large pot. Wrap the garlic in aluminum foil and roast in the oven for 30 minutes.

Bring the four cups of vegetable stock to a boil. Add the lentils and bring down to a simmer. Allow the lentils to cook until all the stock is absorbed. When this happens, add the roasted garlic to the lentil mixture. Season to your liking, and pulse three or four times in a food processor. This will help maintain some texture in your dip rather than pureeing it.

At this point, you are ready to fry the tortillas. First, cut them up into small triangles, then fry them two or three handfuls at a time, so as not to overcrowd the pot. Remove with a strainer and transfer over to a dry towel to drain.

To plate, simply cover some chips with a bit of the lentil dip, then crumble some queso blanco over the top, and finish with some chopped cherry tomatoes and freshly chopped sage.