Smashed Lentil Tostadas

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.)

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.)

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

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