Easiest Way to Make Veggie Lasagne Recipe Lentils

Lentil And Veggie Tostadas

I've used my reduced fat cheese.

Recipe Summary Lentil And Veggie Tostadas

These vegetarian tostadas are a nutritious and filling meal.

Ingredients | Veggie Lasagne Recipe Lentils

3 tablespoons vegetable oil, or more as needed

14 (8 inch) flour tortillas

6 cups water

3 cups red lentils, rinsed and drained

1 onion, chopped

3 tablespoons chopped fresh cilantro, or more to taste

2 teaspoons bottled minced garlic

2 teaspoons ground cumin

1 ½ teaspoons salt

3 cups chopped tomatoes

3 cups chopped yellow squash

2 ¼ cups shredded Monterey Jack cheese

Directions

Heat oil in a large skillet over medium heat. Cook tortillas in batches until crispy, 30 seconds to 1 minute per side. Set aside on plates covered with paper towels to drain.

Combine water, lentils, onion, cilantro, garlic, cumin, and salt in a medium pot. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and most of the liquid is absorbed, 12 to 15 minutes. Use a fork to mash the cooked lentils.

Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.

Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.

Broil tostadas until cheese melts, about 2 minutes.

Use 6 cups assorted chopped vegetables.

Info | Veggie Lasagne Recipe Lentils

prep: 25 mins cook: 25 mins total: 50 mins Servings: 14 Yield: 14 tostadas

TAG : Lentil And Veggie Tostadas

Fruits and Vegetables, Vegetables, Squash,