Vegetarian tostadas with lentils
Lots of veggies and a lighter cheese make this a healthy meal with a good enough protein to pack a punch (one tostada is about 270 calories, 9g of fat, and 18g protein).
Vegetarian toastadas with lentils
Yield: 4
Ingredients:
● 1-3/4 cups water
● 3/4 cup dry red lentils, rinsed and drained
● 1/4 cup chopped onion
● 2 tablespoons snipped fresh cilantro
● 1 clove garlic, minced
● 1/2 tsp. salt
● 1/2 tsp. ground cumin
● 4 tostada shells
● 2 cups chopped fresh vegetables (I used broccoli, tomato, zucchini, and summer squash)
● 3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
Directions:
1. In a saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to a boil, then reduce heat and simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Mash mixture to make a spread (I used a potato masher).
2. Spread the lentil mixture on tostada shells (I made homemade tortillas, then brushed them with olive oil and baked them for a few minutes until they were browning and crunchy); 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.
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