Perfect

Cheap, garden fresh, easy, quick, vegetarian, low calorie, high fiber, delicious...

...Introducing the Lentil and Veggie Tostada

Start to finish: 20 min    Makes: 5 main dish servings

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