Lentil Veggie Tostadas Recipes

LENTIL & VEGGIE TOSTADAS

Lentil & Veggie Tostadas image

Make and share this Lentil & Veggie Tostadas recipe from Food.com.

Provided by Jamie Lynne

Categories Lentil

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups water
3/4 cup dried red lentils, rinsed and drained
1/4 cup chopped onion
1 -2 tablespoon fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 garlic clove, minced
4 tostadas
2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
3/4 cup shredded monterey jack cheese

Steps:

In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 12-15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
Spread the lentil mixture on tostada shells, top with vegetables and cheese.
Place on a large baking sheet.
Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
Serve immediately.

Nutrition Facts : Calories 212.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 18.9, Sodium 409.5, Carbohydrate 23.2, Fiber 11.2, Sugar 1.3, Protein 14.7

LENTIL AND VEGGIE TOSTADAS

Lentil and Veggie Tostadas image

These vegetarian tostadas are a nutritious and filling meal.

Provided by Julia Phillips

Categories Squash Recipes

Time 50m

Yield 14

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil, or more as needed
14 (8 inch) flour tortillas
6 cups water
3 cups red lentils, rinsed and drained
1 onion, chopped
3 tablespoons chopped fresh cilantro, or more to taste
2 teaspoons bottled minced garlic
2 teaspoons ground cumin
1 ½ teaspoons salt
3 cups chopped tomatoes
3 cups chopped yellow squash
2 ¼ cups shredded Monterey Jack cheese

Steps:

Heat oil in a large skillet over medium heat. Cook tortillas in batches until crispy, 30 seconds to 1 minute per side. Set aside on plates covered with paper towels to drain.
Combine water, lentils, onion, cilantro, garlic, cumin, and salt in a medium pot. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and most of the liquid is absorbed, 12 to 15 minutes. Use a fork to mash the cooked lentils.
Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.
Broil tostadas until cheese melts, about 2 minutes.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 54 g, Cholesterol 16.2 mg, Fat 12.9 g, Fiber 8.5 g, Protein 20.1 g, SaturatedFat 4.8 g, Sodium 591.3 mg, Sugar 2.3 g

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