Lentil and Veggie Tostados

By Nitaj3

Ingredients

• 1 3/4 C water
• 3/4 C red lentils, rinsed & drained
• 1/4 C onion, chopped
• 1 TBLS fresh cilantro, snipped
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 garlic clove, minced
• 4 tostada shells
• 2 C assorted chopped vegetables (broccoli, tomato, zucchini)
• 3/4 C monterey jack cheese, shredded

Preparation

Step 1

In a medium saucepan, stir together water, lentils, onion, cilantro, salt, cumin and garlic. Bring to boiling and reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of liquid is absorbed. Use fork to mash cooked lentils.

Spread lentil mixture on tostada shells. Top with vegetables and cheese. Place on large baking sheet. Broil about 2 minutes or until cheese melts.