Ingredients

• 1-3/4  cups water
• 3/4  cup red lentils, rinsed and drained
• 1/4  cup chopped onion
• 1/2  teaspoon salt
• 1/2  teaspoon ground cumin
• 1  clove garlic, minced
• 1 to 2  tablespoons snipped cilantro
• 4  tostada shells
• 2  cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
• 3/4  cup shredded Monterey Jack cheese (3 ounces)

Directions

1. In a medium saucepan stir together water, lentils, onion, salt, cumin, and garlic. 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; stir in cilantro.

2. Spread lentil mixture on tostada shells; top with vegetables and cheese. Place on a large baking sheet. Broil 6 inches from the heat about 2 minutes or until cheese melts.

3. Makes 4 main-dish servings