Lentil and Veggie Tostadas Recipe

Name: Lentil and Veggie Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups water; ¾ cup dry lentils, rinsed and drained (yellow, green or red); ½ cup chopped onion; 1 -2 tablespoon chopped fresh cilantro, plus more for garnish; ½ teaspoon salt; 2 garlic cloves, minced; 1 teaspoon chili powder; ¼ teaspoon turmeric; 4 corn tortillas; cooking spray; 2 cups assorted chopped assorted fresh vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash); ¾ cup shredded monterey jack cheese

Servings: persons

1 ¾ cups water
¾ cup dry lentils, rinsed and drained (yellow, green or red)
½ cup chopped onion
1 -2 tablespoon chopped fresh cilantro, plus more for garnish
½ teaspoon salt
2 garlic cloves, minced
1 teaspoon chili powder
¼ teaspoon turmeric
4 corn tortillas
cooking spray
2 cups assorted chopped assorted fresh vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
¾ cup shredded monterey jack cheese

1
In a medium saucepan stir together water, lentils, onion, cilantro, salt, garlic and spices.
2
Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils are tender and most of the liquid is absorbed.
3
Using a fork or a blender, depending on the texture you prefer, mash the cooked lentils.
4
Meanwhile, spray the top side of 4 corn tortillas and put them under the broiler until they are toasted and puffy, only a minute or less.
5
Turn them, spray the other side and toast it.
6
Remove from oven.
7
Spread the lentil mixture on the crunchy tortillas, top with vegetables and cheese.
8
Return to baking sheet and broil 3-4 inches from the heat about 2 minutes or until the cheese melts.
9
Serve immediately to hungry diners.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¾ cups water, ¾ cup dry lentils, rinsed and drained (yellow, green or red), ½ cup chopped onion, 1 -2 tablespoon chopped fresh cilantro, plus more for garnish, and more.

Yes, Lentil and Veggie Tostadas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil and Veggie Tostadas

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