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Lentil and Veggie Tostadas

Makes: 4 servings Yield: 4 main-dish servings
Start to Finish 20 mins
Lentil and Veggie Tostadas
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 - 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

Nutrition Facts (Lentil and Veggie Tostadas)
  • Servings Per Recipe 4,
  • cal. (kcal) 280,
  • Fat, total (g) 10,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 33,
  • fiber (g) 7,
  • pro. (g) 15,
  • vit. A (IU) 534,
  • vit. C (mg) 18,
  • sodium (mg) 427,
  • calcium (mg) 212,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • High-Fat Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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