Lentil Veggie Tostadas Recipes
LENTIL & VEGGIE TOSTADAS
Make and share this Lentil & Veggie Tostadas recipe from Food.com.
Provided by Jamie Lynne
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 12-15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
- Spread the lentil mixture on tostada shells, top with vegetables and cheese.
- Place on a large baking sheet.
- Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
- Serve immediately.
Nutrition Facts : Calories 212.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 18.9, Sodium 409.5, Carbohydrate 23.2, Fiber 11.2, Sugar 1.3, Protein 14.7
LENTIL AND VEGGIE TOSTADAS
These vegetarian tostadas are a nutritious and filling meal.
Provided by Julia Phillips
Categories Squash Recipes
Time 50m
Yield 14
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Cook tortillas in batches until crispy, 30 seconds to 1 minute per side. Set aside on plates covered with paper towels to drain.
- Combine water, lentils, onion, cilantro, garlic, cumin, and salt in a medium pot. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and most of the liquid is absorbed, 12 to 15 minutes. Use a fork to mash the cooked lentils.
- Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
- Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.
- Broil tostadas until cheese melts, about 2 minutes.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 54 g, Cholesterol 16.2 mg, Fat 12.9 g, Fiber 8.5 g, Protein 20.1 g, SaturatedFat 4.8 g, Sodium 591.3 mg, Sugar 2.3 g
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- Place as many tortillas as you need in the oven straight on the rack and bake until brown and crispy. Keep a close eye on them so as not to burn them. Once they’re crisp, remove from the oven and place on a baking sheet to await their toppings (or just plate them as placing them back in the oven is optional).
- Add the cooked lentils to a pan with all spices and broth (or water) and cook for 10 minutes or so. Mash some of the lentils with the back of a spoon until it resembles a refried bean-like texture. Add more water if it starts to dry out.
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- 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.
- 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.
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- 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.
- 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.
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