BH&G Vegetable Dinners -- Lentil & Veggie Tostadas

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Lentil & Veggie Tostadas

 

Recipe By :Better Homes and Gardens Fresh and Simple Vegetable Dinners

Serving Size : 4 Preparation Time :0:00

Categories : BH & G Vegetable Dinners

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups water

3/4 cup dry red lentils -- rinsed & drained

1/4 cup chopped onion

1 tablespoon snipped fresh cilantro -- (to 2 tbsp)

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 clove garlic -- minced

4 tostada shells

2 cups assorted chopped vegetables such as

broccoli, tomato, zucchini, yellow squash,

etc.

3/4 cup shredded Monterey jack cheese -- (3 ounces)

 

In a medium saucepan, stir together water, lentils, onion, cilantro, salt,

cumin, and garlic. Bring to boiling. Reduce heat and 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.

 

Spread the lentil mixture on top of the tostada shells; top with vegetables and

cheese. Place on a large baking sheet. Broil 3-4 inches from the heat about 2

minutes or until cheese melts. Serve immediately.

 

Description:

" This hearty, healthful entree is ideal weeknight family fare and so

easy that even rookie chefs can help prepare it. "

S(ISBN):

" 0-696-20789-3 "

Copyright:

" 1999 "

Start to Finish Time:

" 0:25 "

 

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Per serving: 216 Calories (kcal); 13g Total Fat; (52% calories from fat); 7g

Protein; 19g Carbohydrate; 19mg Cholesterol; 487mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 384 0 0 0 0 27228 0