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.


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.


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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