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lentil and goat cheese tostadas.

It seems appropriate that we would talk about lentils on the day following the Superbowl.  Did you know that coming in just behind Thanksgiving and Christmas, Superbowl Sunday is the 3rd most calorie-filled day of the year?  And I believe it – the chips, margaritas, meatballs, popovers, and general sugary goodness.

I have a calorie hangover.

Let’s move on then to lentils.  Quite the antithesis to the aforementioned items.

Have you ever cooked with lentils?  Me neither.  Oh you have?  Well you go on with your healthy self, you.

Talk about easy and delicious!

For this recipe cook up your lentils with onions, garlic, veggie or chicken stock and various spices and then…

…mash up the lentils once they are cooked.  They kind of resemble refried beans at this point.

This was also about the time I stood over the stove and fed them by the spoonful to my son who has only been eating turkey bacon and peanut butter the last week.  Could there be anything more troubling for a foodie than for her own offspring to suddenly revolt and become a food snob in the worst sense of the phrase?

The sauce for these tostadas is greek yogurt mixed with chipotle chiles, which you can find in the ethnic foods section of the store in a little can, and which you can freeze in the very likely case you won’t be using the entire can.  Or you could just go for it and make this chocolate chipotle tart or this black bean chipotle soup, and forget freezing the rest.

I received this recipe from a friend and fan of the blog, and was super thrilled that she thought of me!  The recipe was originally for tacos topped with cheddar but I went for tostadas with goat cheese instead and we were all thrilled with the results!  If you have any recipes you’d like to send my way, I’d be honored to try them!

So here it is…a vegetarian and gluten-free tostada that has a ton of flavor without many calories or fat.

I’m totally a lentil fan now.  Totes.

Lentil and Goat Cheese Tostadas

(adapted from Epicurious – serves 4)

What You’ll Need:

1 tablespoon olive oil, plus more for brushing on tortillas

1 cup chopped onion

1 clove garlic, chopped

1/2 teaspoon salt

1 cup dried brown lentils, rinsed

2 teaspoons cumin

1 teaspoon chile powder

1 teaspoon oregano

2 1/2 cups chicken or vegetable broth

1/2 cup plain greek yogurt

1 chipotle chile in adobo sauce, finely chopped (use half for less heat)

8 corn tortillas

toppings – shredded lettuce, chopped tomatoes, crumbled goat cheese

Instructions:

Preheat oven to 450.  Brush 8 corn tortillas with olive oil (front and back) and place on a baking sheet.  Bake 8-10 minutes, then turn over for another 8-10 minutes until tortillas are crispy and golden.

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and cumin, chile powder and oregano. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix yogurt and chipotles (with sauce) in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula.

To serve, spoon 1/4 cup lentil mixture onto each baked tortilla. Top with chipotle yogurt mixture, lettuce, tomato and goat cheese.

TOTAL:  $6.00 or $1.50 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

412 calories per serving (2 assembled tostadas)

13 grams of fat

55 carbs

21 grams protein

18 grams fiber

Mosey on over to Facebook and let me know what you think!

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5 Comments Post a comment
  1. I definitely see why that may be the case and I’m British. This looks great. I absolutely adore lentils and cook with them all the time. This truly sound brilliant. So yum.

    February 6, 2012
    • Let me know if you have any good lentil recipes!
      K

      February 7, 2012
  2. {Main St. Cuisine} #

    The goat cheese did it for me! I will be trying this next week. I’ve made a lot of dishes with lentils lately(soups and as a side), but love the idea of lentils incorporated into a tostada. Just brilliant!
    Allison

    February 10, 2012
  3. Erin W #

    I have a good lentil recipe… you should try it…

    1 C chopped onions
    1 C chopped carrots
    1 C chopped celery
    1 tbs olive oil
    1 lb of turkey kielbasa
    1/2 lb of lentils
    2 C of chicken broth
    1/2 tsp dried sage
    1/2 tsp dried thyme
    salt & pepper to taste
    1/2 – 1 lb of kale or spinach

    saute in oil onions, carrots, celery till soft. then add to pot kielbasa, lentil’s, broth and seasoning. bring to a boil, reduce heat, and simmer till tender, about 20 mins. stir in greens till wilted.

    I got this pretty much from a vons lentil bag… but it’s hearty, healthy and yummy! I serve with a crusty bread and my family gobbles it up. Yay for the nutrient dense lentil!

    March 16, 2012

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