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My review
Lentil and Veggie Tostadas
9
Julia Phillips
"These vegetarian tostadas are a nutritious and filling meal."
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Ingredients
50 m servings 409Original recipe yields 14 servings (14 tostadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Use 6 cups assorted chopped vegetables.
Nutrition Facts
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7/20/2019
Made as written and these turned out pretty good. I think corn tortilla would have been in this but that is the only thing I would change next time. I had never cooked with red lentils prior to ...