Lentil and Veggie Tostadas


Lentil and Veggie Tostadas

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March 29, 2017

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.