Lentil and Veggie Tostadas

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.