Lentil & Veggie Tostadas

• 1 3/4 cups water
• 3/4 cup dried red lentils, rinsed and drained
• 1/4 cup chopped onion
• 1 -2 tablespoon fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 4 tostadas
• 2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
• 3/4 cup shredded monterey jack cheese

1. In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 12-15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
2. Spread the lentil mixture on tostada shells, top with vegetables and cheese.
3. Place on a large baking sheet.
4. Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
5. Serve immediately.

water, dried red lentils, onion, fresh cilantro, salt, ground cumin, garlic, tostadas, vegetables, shredded monterey jack cheese

Taken from www.food.com/recipe/lentil-veggie-tostadas-128228 (may not work)