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.
Talk about easy and delicious!
For this recipe cook up your lentils with onions, garlic, veggie or chicken stock and various spices and then…
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
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.
412 calories per serving (2 assembled tostadas)
13 grams of fat
21 grams protein
18 grams fiber
Mosey on over to Facebook and let me know what you think!