Meatless Monday!

Tostadas with Lentils and Fresh Salsa

It’s Monday.  So throw out the chicken and beef and opt for some meatless protein.  Did you know Lentils contain 25 g of protein per 100 g of Lentils!  That’s crazy.  Tony Horton would be proud!

Tostadas with Lentils and Fresh Salsa

1 cup finely chopped onion

1 garlic clove, minced

1 teaspoon canola oil

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 1/2 cups chicken broth

1 cup salsa

12 corn tortillas

1 1/2 cups spinach

1 cup chopped fresh tomato

1 1/2 cups shredded reduced-fat Cheddar cheese

6 tablespoons fat free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Add oil to frying pan.  Briefly place each corn tortilla in the oil, one at a time.  Place on towel to soak up oil.  When cooled, top with spinach, tomatoes, cheese and sour cream.

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