...Introducing the Lentil and Veggie Tostada
Start to finish: 20 min Makes: 5 main dish servings
-
1 3/4 cups
water
-
3/4 cup
red lentils, rinsed and drained
-
1/4 cup
chopped onion
-
1/2 teaspoon
salt
-
1/2 teaspoon
ground cumin
-
1 clove garlic, minced
-
1
- 2 tablespoons
snipped cilantro
-
5 tostada shells
-
2 cups
assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
- 3/4 cup shredded Monterey Jack cheese (3 ounces)
- 1. In a medium saucepan stir together water, lentils, onion, 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; stir in cilantro.2. Spread lentil mixture on tostada shells; top with vegetables and cheese. Place on a large baking sheet. Broil 6 inches from the heat about 2 minutes or until cheese melts.
