Published July 8th, 2010
My kids are pretty good eaters. At my husband’s request, we don’t eat a lot of meat. In fact, he’d be perfectly fine if I never served meat ever again. My kids are good sports and they try most everything, and we eat some stuff that would be considered quite odd in normal households. Last night, I sat at dinner and chuckled thinking to myself what an unusual food- love I had stumbled upon. My kids devoured our dinner, asked for seconds, and thirds, and we had no leftovers. And it wasn’t chicken fingers or mac ‘n cheese; I made lentil and veggie tostadas. Little Miss asked for more lentils. And more. And more. She apparently loves lentils. And T-Rex devoured the veggies (lentils too, but he wanted more veggies) – zucchini, squash, broccoli, he was even snacking on them raw off my cutting board while I was mixing things up. I hope we are able to continue this love of healthy, not-the-norm foods as they grow older!
I would have taken a picture…but they devoured them too quickly!
lentil & veggie tostadas (from Better Homes & Gardens easy vegetarian dinners)
1 3/4 c water
3/4 dry yellow or green lentils, rinsed and drained
1/4 c chopped onions
1 to 2 tablespoons snipped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells
2 cups assorted chopped veggies such as broccoli, tomato, zucchini and/or yellow summer squash
3/4 c shredded Monterey Jack cheese
Start to finish 40 mins, makes 4 servings
In a medium saucepan stir together ater, lentils, onion, cilantro, salkt sumin, and garlic. Bring to boiling. Reduce heat and simmer covered for 25-30 mins 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 heat about 2 minutes or until cheese melts. Serve immediately.
It’s really good served with fresh salsa. YUM!