1 3/4 cups water
3/4 cup dry red lentils, rinsed and drained
1/4 cup chopped onion
1 – 2 tablespoons snipped fresh cilantro
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 tostada shells
2 cups chopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
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.