Mom’s Lentil Toastadas #SundaySupper Recipe
Mom’s Lentil Toastadas #SundaySupper
May 1, 2016 by Shelby 33 Comments
Mom’s Lentil Toastadas is probably one of my favorite recipes from my mom. Mom calls these “toastadas” because they are made on toast! The toast is layered with lentils and cheese topped with a lettuce salad and drizzled with a little ranch dressing. This is a very quick and easy and meal for anytime of the day!
Mom’s Lentil Toastadas are my contribution as part of the Sunday Supper “Mom’s Favorite Recipe” event. This event is being hosted by Christie of A Kitchen Hoor and Wendy of Wholistic Woman. Thanks Christie and Wendy!
When I blogged Mom’s Lentil Tostadas back in 2009 I shared the recipe the way my mom makes it, which isn’t terribly far from the way I make it. The major change I made with this recipe was the type of bread used and the preparation of that bread.
Mom always toasted her bread in the toaster and so did I until recently. I found this bread called Tuscan Pane bread at Trader Joes. They make a white and wheat version. While the wheat version is good, I do like the white one better so in this one instance, I buy the white. I love the texture of this bread. It’s soft on the inside yet crusty on the outside and when it’s grilled in a hot cast iron pan with a little butter spray, it feels like you’re eating fried bread!
My idea for frying the toast came from a memory of mine from when I was young. My parents would take us camping almost every weekend and one of our favorite treats in the morning would be fried bread. Buttered on both sides and fried in the skillet on the Coleman camp stove in the midst of pine trees and nature. That buttery crispy fried bread tasted so good! I decided to replicate that idea for these tostadas to give them that guilty pleasure feel and it made this a total comfort food for me.
The hot lentils go on top of that toast and then immediately the cheese and salad toppings. The heat from the lentils makes the cheese melt slightly and makes a bit of a buffer between the hot and cold ingredients.
If you haven’t tried this recipe before (I know a few blogging friends who have!) then it is a must try recipe. It is a great vegetarian meal to serve your family on Meatless Monday as well as quick and easy for any night of the week.
Be sure to check out the rest of Mom’s Favorites from other Sunday Supper Tastemakers below!
Mom's Lentil Tostadas Author: Grumpy's Honeybunch Serves: 2 servings Ingredients
2 Sturdy bread slices such as Tuscan Pane or Ciabiatta Canola Mayonnaise ½ c. uncooked lentils 1-1/4 cup water Salt and Pepper to taste or Everyday Seasoning 1 Chicken Bouillon cube ½ cup chopped lettuce ½ tomatoe, diced ½ cup grated part skim mozzarella cheese 6 large black olives, sliced 1 tablespoon red onion, diced fine 1 tablespoon hidden valley ranch light dressing Notes While I used chicken broth to cook my lentils, my mom made these vegetarian by using a vegetarian chicken flavored seasoning called McKay's Chicken Seasoning. You can alternatively use vegetable broth and make this meal vegetarian. Nutrition Information Serving size: 1 slice Calories: 333 Fat: 13 Saturated fat: 3 Unsaturated fat: 5 Trans fat: 0 Carbohydrates: 44 Sugar: 1 Fiber: 10 Protein: 18 Cholesterol: 19 3.5.3208
Starters (Appetizers, Beverages, Breakfast):
Salads, Side Dishes, and Sauces:
Main Dishes:
Desserts:
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement