Lentil Veggie Tostadas
Elevate your weeknight dinners with these vibrant and protein-packed Lentil Veggie Tostadas! Featuring crispy corn tostada shells piled high with spiced lentils, fresh veggies, creamy avocado, and a tangy lime crema, this recipe is as satisfying as it is nutritious. The lentil filling is simmered in vegetable broth and seasoned with aromatic cumin, smoky paprika, and a hint of chili powder, creating a rich, savory base. Topped with garden-fresh ingredients like shredded lettuce, juicy tomatoes, and crunchy radishes, these tostadas deliver a medley of textures and flavors in every bite. Perfect for a vegetarian meal, this easy-to-make dish is ready in just 45 minutes and can be customized with your favorite toppings, like hot sauce or extra lime wedges. Whether you're hosting Taco Tuesday or craving a wholesome, family-friendly meal, these Lentil Veggie Tostadas are sure to impress!
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Recipe Information
Ingredients
- 8 pieces Corn tostada shells
- 1 cup Dry lentils
- 2 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 medium Tomatoes, diced
- 2 cups Shredded lettuce
- 4 pieces Radishes, thinly sliced
- 1 large Avocado, sliced
- 0.25 cup Cilantro, chopped
- 1 large Lime, cut into wedges
- 0.5 cup Sour cream or plain yogurt
- 1 tablespoon Lime juice
- Hot sauce (optional)
Instructions
Rinse the lentils under cold water and set aside.
In a medium saucepan, bring vegetable broth to a boil, then add the lentils. Lower the heat to a simmer and cook for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes, or until soft and translucent.
Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir for 1 minute to toast the spices.
Stir in the cooked lentils and cook for an additional 3-4 minutes, allowing the flavors to meld together. Remove from heat.
Prepare the lime crema by whisking together sour cream or yogurt, lime juice, and a pinch of salt in a small bowl. Add hot sauce if using, and set aside.
Assemble the tostadas by spreading a spoonful of the spiced lentils onto each tostada shell.
Top the lentils with diced tomatoes, shredded lettuce, sliced radishes, avocado slices, and a sprinkle of chopped cilantro.
Drizzle the lime crema over the assembled tostadas and serve with lime wedges on the side.
Enjoy immediately!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 10.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
