Warm, toasty, and satisfying, these lentil tostadas are yet another simple and quick weeknight supper for the regular rotation. Since they are also low in fat and high in fiber and nutrition, there are even more reasons to keep this recipe close! M and I topped ours with broccoli and tomatoes and used less cheese to keep the fat and sodium content down (we'd had a big day of unhealthy eating), but the tostadas would be even more delicious with more cheese, and you can certainly play around with the type. Feta and goat cheese would be a wonderful low-fat cheese option. The tostadas can also be topped with whatever vegetables are in season or that you have on hand. Zuccini, yellow squash, and peppers would all be very delicious!
Take care not to leave these under the broiler for too long, or they could easily burn. I loved this dinner, and even though it would be perfect for a cold winter's night, it tasted just as good on a rather cloudy and gray summer night. There is something about lentils that are simply delicious and warming, with barely any additional spices or ingredients. I'll certainly be making these fragrant, toasty tostadas again when the cold days ahead draw closer... not that I am willing them to come any faster!
Lentil Tostadas: (Makes 4 Tostadas for 2 Main Servings)
4 Tostada shells or round tortillas
3/4 cup brown lentils, rinsed and drained
1 T. cumin
1/2 t. garlic powder
salt and pepper to taste
4 T. hot sauce
Vegetables of your choice
1/4 cup Monterey Jack or other cheese of choice
Add lentils and 2 cups of water to a saucepan and bring to a boil. Reduce to a simmer and allow to cook until the lentils are soft and have absorbed the water (add water as necessary if it absorbs too fast), approx 20-25 minutes. Add in the cumin, garlic powder, salt, and pepper and mash the lentils with a fork.
Spread 1 T of hot sauce on each tostada and top with the lentils. Add the vegetables and cheese on top and broil 6 inches from the broiler for two minutes.