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Lentil & Veggie Tostadas

Makes: 4 servings
Start to Finish 25 mins
Lentil & Veggie Tostadas
Ingredients
  • 1 3/4  cups  water
  • 3/4  cup  dry red lentils, rinsed and drained
  • 1/4  cup  chopped onion
  • 1 - 2  tablespoons  snipped fresh cilantro
  • 1  clove garlic, minced
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 4  tostada shells
  • 2  cups  chopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
  • 3/4  cup  shredded reduced-fat Monterey Jack cheese (3 ounces)
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 269,
  • Fat, total (g) 9,
  • chol. (mg) 16,
  • sat. fat (g) 3,
  • carb. (g) 34,
  • fiber (g) 8,
  • sugar (g) 3,
  • pro. (g) 16,
  • sodium (mg) 595,
  • Potassium (mg) 202,
  • calcium (mg) 222,
  • iron (mg) 2,
  • Milk () 1,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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