Delicious Lentil & Veggie Tostadas Recipe – Easy & Healthy!
Welcome to my kitchen, folks! I’m Ehud, and I’ve got a delicious vegetarian recipe to share with you today. My Lentil & Veggie Tostadas Recipe is a sure-fire hit that will satisfy even the most discerning palate.
This recipe is perfect for anyone who loves the taste of savory Mexican food but wants to add healthy and nutritious ingredients into their diet. The combination of red lentils, fresh vegetables, and flavorful spices creates a dish that is not only delicious but also filling and satisfying.
As a chef, I know how important it is to make meals that are tasty, easy to prepare, and nutritious. When I first created this veggie tostadas recipe, I knew it was something special. The lentil mixture has a great texture, while the cilantro and garlic give it a fantastic flavor.
This is one of the best vegetarian tostadas recipes out there on the internet. By using the freshest ingredients from your pantry or local market, you can create an appetizing meal that everyone in your family will love.
Whether you’re a vegan, vegetarian or simply looking for ways to add more plant-based foods into your diet – this lentil & veggie tostadas recipe is perfect for you. Let’s head over now to our ingredient list so we can get started making these flavorful treats!
Why You’ll Love This Recipe
Are you looking for a meal that is both healthy and satisfying? Look no further than these incredible Lentil & Veggie Tostadas! This dish is sure to win over your taste buds and leave you feeling satisfied and energized.
One of the great things about this recipe is that it’s completely vegetarian, so it’s perfect for everyone including vegans. By using delicious lentils and a variety of fresh vegetables, this dish packs a powerful punch of nutrition. Lentils are full of protein, fiber, vitamins and minerals, making them a fantastic choice for those who want to eat healthily.
But don’t think for a second that all of this healthy eating means sacrificing taste. In fact, these tostadas are super flavorful! The tangy sweetness of the tomatoes, the crunch of the onion, and the rich creaminess of the avocado will all bring your taste buds to life. Plus, the Monterey Jack cheese adds an extra layer of deliciousness to these already amazing vegetarian tostadas.
Not only is this recipe delicious, but it’s also incredibly versatile. It can easily be transformed into a vegan or gluten-free dish by swapping out certain ingredients. For example, skip the cheese or replace it with vegan cheese if you’re looking for a vegan version. You can also swap out the tortillas or use gluten-free varieties if necessary.
If you’re on the lookout for amazing vegetarian recipes this Lentil & Veggie Tostada Recipe must be at top priority in your list!. Trust me; once you try them, you’ll love them!
Ingredient List
Before getting started, make sure to prepare all ingredients by measuring and chopping them into appropriate sizes. Here are the ingredients needed to make lentil & veggie tostadas:
For the Lentil Mixture:
- 1 cup dried red lentils
- 3 cups water
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- 1 tsp ground cumin
- ½ tsp salt
For the Tostada Shells:
- Olive oil spray or vegetable oil for brushing
- 8 tostada shells
Toppings:
- 1 avocado, diced
- 1 small sweet potato, roasted and mashed (optional)
- 8 corn tortillas, warmed
- 1 can refried beans (vegan)
- Monterey Jack cheese or vegan cheese
- Chopped fresh cilantro
- Diced tomato
- Chopped lettuce
Note: You can always adapt this recipe according to your preferences. You can add a chipotle lentil or mediterranean veggie twist by swapping some of the ingredients for something you like better.
The Recipe How-To
In a medium saucepan, stir together 1 cup of dried red lentils and 2 cups of water. Add ½ tsp ground cumin and 1 garlic clove, minced. Bring to a boil, reduce heat to low, cover, and let the lentils simmer for 15-20 minutes until tender. Drain any excess water.
Step 2: Add the Veggie Mix
In another pan, heat 3 tablespoons of vegetable oil over low-medium heat. Sauté finely diced 1 onion until it becomes translucent. Add diced ½ sweet potato, sliced 1 bell pepper (any color), and 1 teaspoon chili powder. Cook for an additional 5 minutes until veggies are soft.
Step 3: Combine the Mixtures and Season with Spices
Combine cooked lentils with cooked veggies in a pot with a handful of freshly chopped cilantro and ½ teaspoon salt. Cook on medium heat for 5 -10 minutes until the flavors are well combined.
Step 4: Toasted Tostada Shells
Preheat your oven to 350°F. Place corn tortillas in a single layer on a baking sheet and bake for about 7-10 minutes or until crisp.
Step 5: Assemble and Top Tostadas
Spread refried lentils or vegan refried beans on each tostada shell, then add the lentil mixture on top. Sprinkle with shredded Monterey Jack cheese or vegan cheese like tomato cheese or Mediterranean veggie blend. Top with your favorite vegetables (such as diced avocado or fresh cilantro) or condiments like salsa verde or hot sauce.
Now that you have all these amazing ingredients at hand, go ahead! It’s time to build up your own tasty tostada creation! Don’t be afraid to mix it up or make adjustments according to your taste buds!
Substitutions and Variations
One of the best things about this lentil and veggie tostadas recipe is how customizable it is. You can easily adjust or substitute ingredients based on your preference, dietary restrictions, or what you have on hand. Here are some suggestions to try:
– Cheese: If you prefer a dairy-free version or you’re vegan, consider substituting the Monterey jack cheese with vegan cheese or leaving it out entirely.
– Lentils: While this recipe calls for dried red lentils, you can also use canned lentils for convenience. Just make sure to drain and rinse them before using.
– Vegetables: You can use any veggies that you have available, such as bell peppers, zucchini, or mushrooms. You can also add roasted sweet potato for extra flavor and texture.
– Spices: Feel free to adjust the cumin, chili powder, and other spices according to your taste preference. For a spicier kick, add some chipotle powder or hot sauce.
– Tostada shells: If you can’t find tostada shells at your local grocery store, you can make your own by lightly frying corn tortillas until crisp. Alternatively, you could serve the lentil mixture over a bed of greens for a salad variation.
– Refried beans: To add more protein and flavor to the dish, you could spread a layer of refried beans on top of each tostada shell before adding the lentil mixture.
– Mediterranean twist: For a Mediterranean-inspired version of this recipe, swap out the cumin and chili powder for oregano and basil. You could also add feta cheese and sliced olives on top.
No matter which variations you choose, this lentil and veggie tostadas recipe is sure to be a hit that everyone will enjoy.
Serving and Pairing
Now that you have your delicious lentil veggie tostadas ready, it’s time to think about how to serve and pair them. These tostadas are great as a vegetarian main dish, but they can also be served as a fun appetizer or snack.
For a complete meal, you can serve these tostadas with some simple side dishes such as a green salad or roasted vegetables. To add some crunch to your meal, you can also serve some tortilla chips or guacamole on the side.
If you’re serving these lentil veggie tostadas as an appetizer or snack, consider pairing them with a refreshing cocktail or mocktail. A classic margarita is always a great option, especially if you want to add some spice to your meal. For non-alcoholic options, consider serving some sparkling water or a fruity mocktail like a virgin mojito.
These tostadas would also pair nicely with some light and fresh Mediterranean-style sides such as tabbouleh salad, hummus or baba ganoush. These dishes will offer up distinct flavors and textures that will complement the spicy cumin and garlic found in the lentil mixture.
No matter how you decide to serve your lentil veggie tostadas, they’re sure to be a hit at your next gathering or family dinner. Enjoy this delicious vegetarian dish with good company and good times!
Make-Ahead, Storing and Reheating
One of the best things about the Lentil & Veggie Tostadas Recipe is that it can be made ahead of time, making it perfect for meal prep or those days when you’re too busy to cook. You can prepare and cook the lentil mixture in advance and keep it covered in the refrigerator for up to three days. When ready to assemble, simply reheat the lentil mixture on the stove, stirring occasionally, until heated through.
The tostada shells can also be prepared in advance and stored in an airtight container at room temperature for up to two days. Just make sure to keep them separated by layers of parchment paper or foil so they don’t stick together.
If you have any leftover lentil mixture or tostadas, they can easily be stored in the refrigerator for up to three days. To reheat the lentil mixture, simply microwave in a covered bowl or reheat on the stove with a splash of water. To reheat the tostadas, place them on a baking sheet and heat in a preheated oven at 350°F (175°C) for 5-8 minutes or until crispy again.
Another great option is to freeze any leftover lentil mixture in an airtight container or freezer-safe bag for up to three months. To thaw, just move it from the freezer to the refrigerator overnight and then reheat according to instructions above.
These Lentil & Veggie Tostadas are perfect for meal prep, camping trips, or even as a quick weeknight dinner. The combination of beans and veggies is filling and satisfying, while also being healthy and packed with nutrients.
Tips for Perfect Results
To ensure that your Lentil & Veggie Tostadas turn out perfectly every time, here are a few key tips:
1. Don’t overcook the lentils: It’s important to keep an eye on the lentils while they’re cooking. Overcooking them can make them mushy and ruin the texture of the final dish. To prevent this, make sure to follow the cooking instructions carefully and avoid boiling for too long.
2. Add enough seasoning: The combination of garlic, cumin, and chili powder contributes to the overall flavor profile of these tostadas. Make sure you’re adding enough seasoning to give the dish the flavorful kick that it needs.
3. Customize your toppings: This recipe can be adapted to suit your preferences or dietary restrictions. Feel free to customize your toppings by adding avocado, refried beans, or Mediterranean veggies like peppers and olives.
4. Use high-quality ingredients: Because there aren’t many ingredients in this recipe, it’s important to use high-quality ones for optimal flavor. Fresh cilantro, ripe tomatoes, and tangy Monterey Jack cheese can all make a big difference in how delicious this dish turns out.
5. Serve immediately after assembling: Tostadas are meant to be eaten immediately after assembly so that the shells remain crispy and don’t become soggy from sitting too long. Make sure you serve your Lentil & Veggie Tostadas promptly after topping with your desired ingredients.
By following these tips, you’ll be able to prepare a tasty and satisfying meal for yourself or your guests. Enjoy!
Bottom Line
In conclusion, these lentil and veggie tostadas are the perfect dish for a healthy and flavorful meal. Whether you are a vegetarian or just looking for a meatless option, this recipe is sure to satisfy your cravings. I highly recommend trying out this recipe, as it is easy to make, customizable and packed with nutrients. The combination of lentils, veggies, and spices creates an unbeatable flavor that is both satisfying and energizing. Plus, with the right substitutions and variations, you can make this recipe your own. So go ahead and whip up this delicious and nutritious meal today! Trust me; your taste buds will thank you.
Lentil & Veggie Tostadas Recipe
Ingredients
- 1 3/4 cups water
- 3/4 cup dried red lentils, rinsed and drained
- 1/4 cup chopped onion
- 1 -2 tablespoon fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- 4 tostadas
- 2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
- 3/4 cup shredded monterey jack cheese
Instructions
- In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 12-15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
- Spread the lentil mixture on tostada shells, top with vegetables and cheese.
- Place on a large baking sheet.
- Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
- Serve immediately.