Vegetarian tostadas with lentils

Lots of veggies and a lighter cheese make this a healthy meal with a good enough protein to pack a punch (one tostada is about 270 calories, 9g of fat, and 18g protein).

Vegetarian toastadas with lentils

Yield: 4

Ingredients:
  ● 1-3/4  cups water
  ● 3/4  cup dry red lentils, rinsed and drained
  ● 1/4  cup chopped onion
  ● 2 tablespoons snipped fresh cilantro
  ● 1  clove garlic, minced
  ● 1/2  tsp. salt
  ● 1/2  tsp. ground cumin
  ● 4  tostada shells
  ● 2  cups chopped fresh vegetables (I used broccoli, tomato, zucchini, and summer squash)
  ● 3/4  cup shredded reduced-fat Monterey Jack cheese (3 ounces)

Directions:
1. In a saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to a boil, then reduce heat and simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Mash mixture to make a spread (I used a potato masher).

2. Spread the lentil mixture on tostada shells (I made homemade tortillas, then brushed them with olive oil and baked them for a few minutes until they were browning and crunchy); 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.