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    You are in: Home / Recipes / Lentil & Veggie Tostadas Recipe
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    Lentil & Veggie Tostadas

    Average Rating:

    3 Total Reviews

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    • on November 26, 2007

      Yumm, these are great. Super quick and easy as well. A great week night meal. I used a low fat cheese and instead of using pre made tostada shells, I baked corn tortillas until they were hard. I topped with spicy salsa when they came out of the oven. I love how the veggies are just cooked- keeping them a little crispy. Thanks for posting, will make again for sure.

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    • on April 23, 2007

      This recipe is a staple in our home. I use brown lentils and chopped zuchinni and yellow squash for the veggie.Such a nice change. Thanks for posting!

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    • on July 24, 2005

      Excellent, tasty recipe - I placed my tostado shells on a pizza pan, (the kind that are full of holes) to keep the bottom crisp - it worked! I Had a mixture of 10 veggies, Snap peas, broccoli, cauliflower, green beans, carrots, bamboo shoots, waterchestnuts, red & yellow pepper and Onions. I wanted the vegetbles to be hot so I heated them just before filling the tostados. I didn't cook them just heated them through -Heated the lentils too Tasted great - you don't miss meat with this recipe. Thanks Jamie Lynn Great recipe

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    Nutritional Facts for Lentil & Veggie Tostadas

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.4
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 4.1 g
    Cholesterol 18.8 mg
    Sodium 409.4 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 11.1 g
    Sugars 1.2 g
    Protein 14.6 g

    The following items or measurements are not included:



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