A Better Homes and Garden recipe. A little bland on flavor - if you try this recipe and add anything to it to make it more flavorful, please let me know!
- 4 corn tortillas
- 1 3⁄4 cups water
- 3⁄4 cup dried red lentils, rinsed and drained
- 1⁄4 cup chopped onion
- 1 -2 tablespoon cilantro, fresh and chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 2 cups chopped assorted fresh vegetables (such as broccoli, tomatoes, squash, zucchini, etc.)
- 3⁄4 cup shredded monterey jack pepper cheese
- Preheat oven to 350°F Place 4 corn tortillas either on a cookie sheet or directly on the oven rack. Cook until they start to turn a little brown (watch them carefully - it's easy to burn them). Flip them over and continue to cook until they are crisp and light brown. Take out of oven. These are your tostada shells.
- In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling then reduce heat. Simmer, covered, for 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a potato masher to mash the cooked lentils.
- Spread the lentil mixture on tostada shells then 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.