Title: Red Lentil Tostadas
Categories: Beans, Main dish
Yield: 4 Servings
3/4 c Red lentils; picked over and
-rinsed
1 tb Olive oil
1 Onion; finely chopped
1 Carrot; finely chopped
2 cl Garlic; minced
1 ts Chili powder
1/2 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
3/4 c V8 Juice
3/4 c Vegetable broth
1 tb Fresh cilantro; minced
8 Tostada shells
1 lg Tomato; chopped
1 sm Cucumber; peeled, seeded,
-diced
2 Green onions; thinly
-sliced
1 c Alfalfa sprouts
Cheddar or Monterey Jack
-cheese (optional);
-shredded
Place lentils in a medium bowl and cover with boiling water -- set
aside.
Heat oil in a large nonstick saucepan over medium heat. Add onion and
carrot and cook, stirring frequently, until onion begins to turn
golden, about 5-7 minutes.
Add garlic, chili powder, cumin, coriander, and salt and cook,
stirring, 1 minute.
Add lentils, juice, and broth and bring mixture to a boil. Reduce
heat and simmer, uncovered, until lentils are tender and liquid is
absorbed, about 10-12 minutes. Remove from heat and stir in cilantro.
Warm tostadas shells. To serve, bring warmed tostadas, wrapped to
keep warm, to the table. Transfer lentil mixture to a serving bowl,
and place tomato, cucumber, onions, and sprouts in small dishes or on
a platter. Let each person top each tostada with lentil mixture and
desired toppings.
