Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
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  • 1 star values: 0
  • 5 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

269 calories; fat 9g; cholesterol 16mg; saturated fat 3g; carbohydrates 34g; insoluble fiber 8g; sugars 3g; protein 16g; sodium 595mg; potassium 202mg; calcium 222.1mg; iron 2.3mg.
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