Ingredients
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1 3/4 cups water
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3/4 cup dried red lentils, rinsed and drained
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1/4 cup chopped onion
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1 -2 tablespoon fresh cilantro
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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4 tostadas
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2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
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3/4 cup shredded monterey jack cheese
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1 garlic clove, minced
Instructions
- 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.
- Spread the lentil mixture on tostada shells, top with vegetables and cheese.
- Place on a large baking sheet.
- Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
- Serve immediately.