Lentil and Veggie Tostadas

My mother-in-law is a vegan so when she comes to visit we always get treated to delicious vegan dishes. A month ago when she came to visit Madelyn and I decided to make her a treat. This recipe is actually from my Betty Crocker Cookbook. It was by far one of the best dishes I have ever eaten (plus it is extremely healthly for you!). As we were eating it we both commented on how it felt like we were eating at an expensive restaurant. If anyone does try it let me know your thoughts.

Lentil and Veggie Tostadas

Start to Finish: 20 min. Makes: 4 main-dish servings

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 (my new fav. spice!)
1 clove garlic, minced
1 to 2 tablespoons snipped cilantro
4 tostada shells (I found that this recipe makes enough for 6 tostadas)
2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
3/4 cup shredded Monterey Jack cheese (3 ounces)

**I also added avocado on top

1. In a medium saucepan stir together the water, lentils, onion, salt, cumin, and garlic. Bring to boiling; reduce heat. 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; stir in cilantro.

2. Spread lentil mixture on tostada shells; top with vegtables and cheese. Place on a large baking sheet. Broil 6 inches from the heat about 2 minutes or until cheese melts.

Nutrition Facts (if anyone is interested): 280 cal per tostada; 10 g total fat; 7 g fiber; 15 g protein