Lentil & Veggie Tostadas - cooking recipe

Ingredients

1 3/4 cups water
3/4 cup dried red lentils, rinsed and drained
1/4 cup chopped onion
1 -2 tablespoon fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 garlic clove, minced
4 tostadas
2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
3/4 cup shredded monterey jack cheese

Preparation

In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 12-15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
Spread the lentil mixture on tostada shells, top with vegetables and cheese.
Place on a large baking sheet.
Broil 3-4 inches from the head for about 2 minutes or until the cheese melts.
Serve immediately.