Smashed lentil tostadas
460 cals, 20p, 60c, 10f (per meal)
1 tsp (3g)
2 clove(s) (6g)
2 cup(s) (474mL)
1 tbsp (15mL)
6 tbsp (96g)
4 oz (113g)
6 tsp (15g)
6 tortilla, medium (approx 6" dia) (156g)
1 tsp (2g)
1 cup (192g)
1
Heat half of the oil in a small saucepan over medium heat. Add the garlic and cumin, and fry for 1 minute until fragrant.
2
Add the lentils, water, and some salt to the saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the lentils are tender, about 20-25 minutes.
3
Meanwhile, heat the remaining oil in a small skillet over medium heat. Add the pumpkin seeds, chili powder, and some salt. Stir to coat and cook until the seeds are toasted and golden, about 2-3 minutes.
4
Spread the lentils onto the tortillas and top with coleslaw, salsa verde, and toasted pumpkin seeds. Serve.