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Smashed Lentil Tostadas with Spicy Green Slaw & Smoky Pepitas
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2 or 4 Serving Dinner

Smashed Lentil Tostadas

with Spicy Green Slaw & Smoky Pepitas

These tostadas are topped with smashed, cumin-spiced lentils similar to refried beans-- but better. Lentils are a great source of iron, and when you eat them with foods that contain vitamin C (like this spicy green slaw with jalapeños and roasted red peppers), your body can absorb that iron more effectively. Toasted pepitas tossed in smoked paprika add a crunchy topper to this high-fiber, high-protein dinner.

Tags: High-Protein Nut-Free Less Prep High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
760
FAT
19g
CARBOHYDRATES
116g
PROTEIN
43g

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INGREDIENTS

  1. 2 garlic cloves, peeled and sliced
  2. 1 tsp ground cumin
  3. 1 cup red lentils, rinsed and sorted
  4. 6 yellow corn tortillas
  5. 1/4 cup pumpkin seeds
  6. 1 tsp smoked paprika
  7. 4 oz coleslaw blend
  8. 6 tbsp mojo verde sauce
  9. 4 oz roasted red peppers, roughly chopped
  10. 1 oz pickled jalapeños
  11. 3 tbsp vegetable oil*
  12. Salt & pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Small saucepan with lid, Foil-lined baking sheet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
760
FAT
19g
CARBOHYDRATES
116g
PROTEIN
43g

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INSTRUCTIONS

1
Cook the lentils

Preheat oven to 425°F. Heat 2 tsp vegetable oil in small saucepan over low heat. Add garlic and cumin and cook until fragrant, 2 to 3 minutes. Add lentils, 2 cups water, and a pinch of salt. Increase heat to medium and bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil, 4 cups water) (TIPS: To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. The cooked lentils should be the texture of refried beans; if they are too dry, add more water, 1 tbsp at a time.)

2
Make the tostadas and smoky pepitas

Brush tortillas on both sides with 1 tsp vegetable oil each and arrange on foil-lined baking sheet. Roast until beginning to brown, 6 to 8 minutes. Flip tortillas and move to one side of baking sheet. Add pumpkin seeds, paprika, 1 tsp vegetable oil, and a pinch of salt and pepper to other side of baking sheet and toss to coat. Roast until tortillas are crispy and pumpkin seeds are fragrant, 1 to 2 minutes. (4-serving meal: use 2 tsp vegetable oil for pumpkin seeds) (TIP: The tortillas can overlap to fit the pumpkin seeds.)

3
Make the spicy green slaw

Combine coleslaw, mojo verde, roasted red peppers, and a pinch of salt and pepper in medium bowl and toss.

4
Serve

Divide tostadas between plates and top with smashed lentils, spicy green slaw, smoky pepitas, and pickled jalapeños. Enjoy!

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