INGREDIENTS

INSTRUCTIONS

Makes 4 servings.
Topped with diced tomatoes, cucumbers, green onions and sprouts, this is a
main-dish-and -salad -in-one.
Place the 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 to 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 to 12 minutes. Remove from heat and
stir in cilantro.
Warm tostada shells according to package directions. To serve, bring
tostadas to the table in a basket, wrapped in a cloth napkin. Transfer
lentil mixture to a serving bowl and place tomato, cucumber, onions and
sprouts in small dishes. Let each person fill a tostada with some of the
lentil mixture on a tostada and top with choice of vegetables.
Crisp salad ingredients can add a contrast of texture and flavor to a
variety of bean dishes. Toss some thinly sliced greens, diced tomatoes
and/or green onions on a variety of your favorite hot meals. It's even
quicker than a side salad, and there's no need for potentially high-fat
dressings.
Per serving: 533 calories, 18g fat, 0chol, 80g carb, 21g fiber, 19g
protein, 842mg sodium. 8 WW POINTS.
Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 125
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