Lentil and Veggie Tostadas

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Lentil and Veggie Tostadas

Yields1 Serving
 1-3/4 cups water
  3/4 cups red lentils, rinsed and drained
  1/4 cup chopped onion
  1 to 2 tablespoons snipped fresh cilantro
  1/2 teaspoon salt
  1/2 teaspoon ground cumin
  1 clove garlic, minced
  4 tostada shells
  2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow squash)
  3/4 cup shredded Monterey Jack cheese (3 ounces)
1

In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.

2

Spread the lentil mixture on the tostada shells; top with vegetables and cheese. Place on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts.

Ingredients

 1-3/4 cups water
  3/4 cups red lentils, rinsed and drained
  1/4 cup chopped onion
  1 to 2 tablespoons snipped fresh cilantro
  1/2 teaspoon salt
  1/2 teaspoon ground cumin
  1 clove garlic, minced
  4 tostada shells
  2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow squash)
  3/4 cup shredded Monterey Jack cheese (3 ounces)

Directions

1

In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.

2

Spread the lentil mixture on the tostada shells; top with vegetables and cheese. Place on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts.

Notes

Lentil and Veggie Tostadas
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