SPICY LENTIL TOSTADAS
I always gravitate towards foods that are easy to cook, and lentils are a hassle-free compliment to any meal or in this case they are the meal. Lentils are a great source of protein, fiber, and leave me feeling satisfied and full.
Makes 4 servings
2 cups water
1 Pasilla chile or Poblano, minced
½yellow onion, minced
½cup cilantro, minced
1 cup tomatoes, seeded and diced
1 tbspcoconut oil
1 cup organic vegetable broth
1 tspcumin, ground
1 tspcoriander, ground
1 tspsea salt
8 corn tortillas
2 cups Romaine lettuce or red cabbage, shredded
Guacamole (see recipe)
2 minutes, then place lid on top and lower to simmer. Cook for 20 mins. Do
not drain excess water.
In 10-inch sauté pan, sauté chili, onion, cilantro, and tomato in coconut oil
for 3 mins. Add lentils, spices and broth.Let simmer for 8 mins, stirring
To assemble, heat your tortillas in a flat skillet, or toast them for a crunchy
shell. Place a scoop of lentils on the tortilla, add a layer of guacamole, and
top with shredded lettuce. Garnish with fresh cilantro.