Spicy Lentil Nachos

1 teaspoon coconut oil

1 cup finely chopped onion

1 clove garlic, minced

1 cup dried lentils

2 ½ cups chicken broth

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

salt and ground black pepper to taste

1 cup cooked black beans

1 cup corn kernels

1 cup salsa

1 cup shredded Monterey Jack cheese

1 (13.5 ounce) package tortilla chips

Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.

Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.

Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.

Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.