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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.6
  • Total Fat: 7.1 g
  • Cholesterol: 11.3 mg
  • Sodium: 563.2 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 10.7 g

View full nutritional breakdown of Lentil & Veggie Tostada calories by ingredient
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Lentil & Veggie Tostada

Submitted by: NADALIA

Introduction

I saw this recipe on bhg.com and it sounded so good that I had to put it on here! It makes 4 appetizer sized portions or 2 entree sized portions. They had nutrition info that is 269 Calories, 9g of Fat, 34g Carbs and 8g of Protein, but my calculations are much better than that at 182.6 Calories, 7.1g of Fat, 19.7g Carbs, and 10.7g Protein! I saw this recipe on bhg.com and it sounded so good that I had to put it on here! It makes 4 appetizer sized portions or 2 entree sized portions. They had nutrition info that is 269 Calories, 9g of Fat, 34g Carbs and 8g of Protein, but my calculations are much better than that at 182.6 Calories, 7.1g of Fat, 19.7g Carbs, and 10.7g Protein!
Number of Servings: 4

Ingredients

    1-3/4 cups water
    3/4 cup dry red lentils, rinsed and drained
    1/4 cup chopped onion
    2 tablespoons snipped fresh cilantro
    1 clove garlic, minced
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    4 Ortega tostada shells
    2 cups chopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash, I used 1/2 cup of each in nutritional analysis)
    3/4 cup shredded Kraft Shredded 2% Mexican Four Cheese blend

Directions

1. In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 12 to 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 the vegetables and cheese. Place on a large baking sheet. Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted. Makes 4 servings of 1 tostada each.


Number of Servings: 4

Recipe submitted by SparkPeople user NADALIA.






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Member Ratings For This Recipe

  • Fun way to use lentils. I had enough for 6 corn tortillas. I sauteed the veggies for the top due to household preferences but will definitely be making this again. I also subbed parsley for the cilantro because I forgot to buy some. I thought might miss sour cream on this but I really didn't. - 4/2/12

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  • I made it with soft taco shells instead of tostada shells b/c we don't have them at my grocery store. Surprisingly good though. :) - 5/20/11

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  • Great receipe for those like me who love Mexican food. - 9/25/10

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  • Sounds great. will have to make them. - 6/28/09

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