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It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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Popular in Food

Lentil & Veggie Tostadas

For individual pizzas, spread tostado shells with mashed beans, made fresh from dry red lentils cooked in a spice-herb broth. Top with chopped broccoli, tomatoes, zucchini, and/or yellow summer squash and sprinkle Monterey Jack cheese.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Lentil & Veggie Tostadas

Ingredients

Directions

  1. In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
  2. Spread the lentil mixture on tostada shells; top with the vegetables and cheese. Place on a large baking sheet. Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted. Makes 4 servings.

Nutrition Facts (Lentil & Veggie Tostadas)

    Per serving:
  • 269 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 16 mg chol.,
  • 595 mg sodium,
  • 34 g carb.,
  • 8 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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