MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Lentil Tostadas
 Categories: Beans, Main dish
      Yield: 4 Servings
 
    3/4 c  Red lentils; picked over and
           -rinsed
      1 tb Olive oil
      1    Onion; finely chopped
      1    Carrot; finely chopped
      2 cl Garlic; minced
      1 ts Chili powder
    1/2 ts Ground cumin
    1/4 ts Ground coriander
    1/4 ts Salt
    3/4 c  V8 Juice
    3/4 c  Vegetable broth
      1 tb Fresh cilantro; minced
      8    Tostada shells
      1 lg Tomato; chopped
      1 sm Cucumber; peeled, seeded,
           -diced
      2    Green onions; thinly
           -sliced
      1 c  Alfalfa sprouts
           Cheddar or Monterey Jack
           -cheese (optional);
           -shredded
 
  Place 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 5-7 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 10-12 minutes. Remove from heat and stir in cilantro.

  Warm tostadas shells.  To serve, bring warmed tostadas, wrapped to
  keep warm, to the table.  Transfer lentil mixture to a serving bowl,
  and place tomato, cucumber, onions, and sprouts in small dishes or on
  a platter.  Let each person top each tostada with lentil mixture and
  desired toppings.
  
  From: Walt Trumble
  Date: 12-08-97
 
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