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Pineapple-Lentil Tostadas

Uses: lentils, tostadas, pineapple, carrot, lemon
Yield: 1 Serving
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Ingredients:

  • 2 tostada shells
  • 1/2 cup cooked lentils
  • 1/3 cup drained pineapple, diced
  • 1/4 cup grated carrot
  • 1 tablespoon lemon juice

Instructions:

  1. Warm lentils with cumin, chili powder, pepper, and a small amount of salt.
  2. Mix pineapple and carrot with lemon juice.
  3. Spread lentils over tostadas.
  4. Top with pineapple-carrot mixture and serve immediately.

Good for: A sweet-savory Latin-inspired lunch with crunchy tostadas and hearty lentils.

Optional: Add avocado or cheese.

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