Tostadas: Lentil & Veggies

Ingredients

1 3/4 c. water
   3/4 c. dry red lentils- easy to use- no pre-soak needed. Just rinse and drain.
   1/2    medium onion- chopped
1          clove garlic, minced
4          tostada shells
            Spices: Cilantro, Salt, Ground Cumin, Ground Black Pepper, Garlic Powder
            Fresh Vegetables: any preference
            Shredded Monterey-Jack or Cheddar Cheese                  

The basic concept of this dish is a lentil-based tostada topped with vegetables. It really molds itself to your tastes and your kitchen.

In a medium sauce pan, stir together lentils, water, onion, garlic, and spices. Keep in mind that lentils are bland by nature, and really absorb flavor- so over-do the spices for a really rounded flavor.
Heat to boiling, then reduce heat. Simmer for about 15 minutes until lentils are tender and most of the liquid is absorbed. Lightly mash the lentils with a fork.

Toast tostada shells briefly to avoid sogginess. Spread lentil mixture on tostada and top with vegetables and cheese. Broil tostadas on high for about 2-3 minutes or until cheese is melted. Sprinkle with cilantro.

Today, I made this with broccoli, cauliflower and carrot because in a buddhist kitchen we use what we have. Zucchini, squash, pepper, onion, tomato-virtually anything will taste great! I also served with sour cream and a mango salsa on the side.

Spices:
I season to smell- but heavier on the cumin and cilantro, light on the pepper. I prefer Pink Himalayan Sea Salt- freshly ground.

This meal is an example of a delicious, flavorful dish that is brilliantly simplistic in nature.