This recipe comes from Better Homes and Gardens.
Ingredients:
- 1 3/4 cups water
- 3/4 cup dry red lentils, rinsed and drained
- 1/4 cup chopped onion
- 1 to 2 tablespoons snipped fresh cilantro
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 4 tostada shells
- 2 cups chopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
- 3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
Directions:
1. In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. 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 tostada shells; top with the vegetables and cheese. Place on a large baking sheet. Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted. Makes 4 servings.
Nutrition facts
Calories269; Total Fat (g)9; Saturated Fat (g)3; Monounsaturated Fat (g)0; Polyunsaturated Fat (g)0; Cholesterol (mg)16; Sodium (mg)595; Carbohydrate (g)34; Total Sugar (g)3; Fiber (g)8; Protein (g)16; Vitamin A (DV%)0; Vitamin C (DV%)0; Calcium (DV%)22; Iron (DV%)13; Starch (d.e.)1; Milk (d.e.).5; Vegetables (d.e.)1; Lean Meat (d.e.).5; Percent Daily Values are based on a 2,000 calorie diet
Notes about this recipe:
1. I was able to stretch it to make 6 tostadas.
2. I liked it better when I sauteed the veggies before putting them on the tostadas, and I thought the summer squashes tasted better than the broccoli.
3. Still delish even if you need to omit the cheese.
4. Watch them close under the broiler, they burn fast!
