425 ml water 1 3/4 cup
175 ml red lentils, rinsed & drained 3/4 cup
50 ml onion, chopped 1/4 cup
15 ml fresh cilantro, snipped 1 tbsp
2 ml salt 1/2 tsp
2 ml ground cumin 1/2 tsp
1 garlic clove, minced
4 tostada shells
500 ml assorted chopped vegetables (broccoli, tomato, zucchini) 2 cup
175 ml monterey jack cheese, shredded 3/4 cup
In a medium saucepan, stir together water, lentils, onion, cilantro, salt, cumin and garlic. Bring to boiling and reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of liquid is absorbed. Use fork to mash cooked lentils.
Spread lentil mixture on tostada shells. Top with vegetables and cheese. Place on large baking sheet. Broil about 2 minutes or until cheese melts.