Lentil & Veggie Tacos

August 9, 2009

 

1-3/4 Cup water

3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)

Stir water, lentils, onion, cilantro, salt, cumin and garlic in saucepan. Bring to a boil, reduce heat and simmer, covered for 12-15 minutes until lentils are tender (!) and most of the liquid is absorbed. Mash the cooked mixture and spread it on tostadas. Top with vegetables and cheese and broil approximately 2 minutes until cheese melts.

Filed under: Recipes - Main Dish

Tags: broccoli, lentils, squash, tomato, tostadas