Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Red Lentil Tostadas

on March 31, 2014

I had bought some red lentils at Walmart last week.  They look so vibrant!  I found a recipe for red lentil tacos that I modified just a little.  The recipe calls for soaking the lentils.  I didn’t do that.  I also simmered them with some Penzey’s Southwest Seasoning, a little sauteed onion and garlic,  and used only 1/2 cup of salsa, instead of stirring those in after the lentils had cooked.  I was surprised at how much the color disappeared after cooking.

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Instead of tacos, we had tostadas.  I baked some corn tortillas at 350F until crisp, just over 7 minutes.  (Watch carefully towards the end!  Mine took about 8 minutes.)  I spread a thin layer of canned refried beans on the tortillas, to help everything “stick.”  Then I added the lentils and some cheese, and put them back in the oven for a couple of minutes to melt the cheese.

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Then it was topped with chopped lettuce, avocado, cilantro and onions.  I’ll definitely add red lentils to my staples.  They look more like split peas and cooked up a little mushier than brown lentils.  They have more of a neutral flavor too.

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