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| water: 1 3/4 cups |
| pink lentils: 3/4 cup (rinsed and drained) |
| onions (chopped): 1/4 cup |
| fresh cilantro (coriander): 2 Tbl |
| garlic: 1 clove (minced) |
| salt: 1/2 tsp |
| ground cumin: 1/2 tsp |
| tostada shells: 4 |
| mixed vegetables: 2 cups (such as broccoli, tomato, zucchini) |
| monterey jack cheese (diced): 3/4 cup |
Credit: www.bhg.com
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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.
