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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These look really good! I haven't tried them, but will be doing so in the near future. Ingredients:
1 3/4 cups water |
3/4 cup dried red lentils, rinsed and drained |
1/4 cup chopped onion |
1 -2 tablespoon fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1 garlic clove, minced |
4 tostadas |
2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash) |
3/4 cup shredded monterey jack cheese |
Directions:
1. In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 12-15 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 tostada shells, top with vegetables and cheese.
3. Place on a large baking sheet.
4. Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
5. Serve immediately.
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