Lentil And Veggie Tostadas Recipes

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.

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.