Lentil and Veggie Tostadas
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)
1In 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.