One of my closest friends has this Easy Vegetarian Dinners cookbook. And since she first made this dish, it’s become a staple at the King household. You can use any kind of mixed vegetables like broccoli, cauliflower, tomatoes, zucchini, squash, carrots, etc. It’s easy, low calorie, and quite tasty.
Lentil and Veggie Tostadas
Makes 6-8 tostadas, Start to Finish Time: approx. 25 minutes
1 3/4 c water 1 clove garlic, minced
3/4 cup dry red lentils, rinsed and drained 6-8 tostada shells
1/4 c chopped onion 2 c assorted chopped vegetables
1-2 tbs snipped fresh cilantro 1/2 tsp salt
1/2 tsp ground cumin 3/4 c shredded Monterey Jack or Mozzarella cheese
Directions: In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin and garlic. (Sometimes I use a little more garlic.) Bring to a boil, reduce heat. Cover and simmer for about 12-15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork or potato masher to mash the cooked lentils into a paste.
Spread the lentil mixture on tostada shells; top with your choice of vegetables and cheese. Place on a large baking sheet and broil 3-4 inches from heat about 2 minutes or until cheese melts. *Sometimes I add grilled chicken for my man if he needs a little more meat! You could also use beef or shrimp if you like.
Nutrition: 285 calories, 11 g total fat, 20 mg cholesterol, 526 mg sodium, 33 g carbohydrate, 16 g protein