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Lentil and Veggie Tostadas

Rated as 4 out of 5 Stars

"These vegetarian tostadas are a nutritious and filling meal."
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50 m servings 409
Original recipe yields 14 servings (14 tostadas)


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  1. 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.
  2. 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.
  3. Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
  4. Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.
  5. Broil tostadas until cheese melts, about 2 minutes.


  • Cook's Note:
  • Use 6 cups assorted chopped vegetables.

Nutrition Facts

Per Serving: 409 calories; 12.9 54 20.1 16 591 Full nutrition

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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 ...