Guest guest Posted May 30, 2007 Report Share Posted May 30, 2007 Lentil and Veggie Tostadas From The Milwaukee WI Journal Sentinel This recipe is from the Web site of Better Homes and Gardens magazine: www.bhg.com. Per serving: 280 calories 15g protein 33g carbohydrates 10g fat (4g saturated) 7g fiber 427mg sodium 32% calories from fat 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 to 2 tablespoons snipped cilantro 4 tostada shells 2 cups assorted chopped fresh vegetables (such as broccoli, tomato, zucchini and/or yellow crookneck summer squash) 3/4 cup shredded Monterey jack cheese (3 ounces) In medium saucepan, stir together water, lentils, onion, salt, cumin and garlic. Bring to a boil; reduce heat. Simmer, covered 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. Preheat broiler. Spread lentil mixture on tostada shells; top with vegetables and cheese. Place on large baking sheet. Broil 6 inches from heat about 2 minutes or until cheese melts. Make 4 servings. ______________________ AOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
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