Ingredients
1-3/4 cups Water3/4 cup Dry red lentils, rinsed and drained
1/4 cup Chopped onion
1 to 2 tablespoons Snipped fresh cilantro
1 clove Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Ground cumin
4 Tostada shells
2 cups Chopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
3/4 cup Shredded reduced-fat Monterey Jack cheese (3 ounces)
Description
Meals Matter
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