1Preheat the oven to 400 °F (205 °C).
2In a non-stick pan, brown the meat, lentils and cumin.
3Line a cookie sheet with parchment paper and place the corn chips on top. Garnish with the remaining ingredients and bake for 10 minutes.
4Meanwhile, in a small bowl, combine the yogurt and sriracha.
5When the nachos are ready, place avocado slices on top and sprinkle with fresh coriander. Serve immediately with the spiced yogurt.