These Easy Homemade Lentil Tostadas are just that — EASY! They have become a staple in our weekly meal round-up, which means less agonizing over what the heck to make each week!

I do all of the meal planning and cooking and often become stuck in a rut due to a lack of recipe ideas. Yes, I understand the irony. Though I would probably be okay eating rice, beans, and avocado every night, I don’t want to be a bore (said in British accent) to my family. 

When doing my usual Saturday morning meal planning for the following week, struggling to come up with ideas, I asked Drew if he had any. He immediately said, “What about lentil tostadas?” Grrr…how was that so easy for you? Somehow, the idea had never even crossed my mind, even though both lentils and tortillas are weekly ingredients in our house. Yes, I loved the idea and would try it that night!

Turns out they were delicious, Ty loved them, and they were quick and easy to make. We now make Lentil Tostadas almost every week and I knew I had to share them with you!

This recipe, however, sparked an unexpected event…

I Believe I Have an Alarmingly Close Competitor

When photographing these Lentil Tostadas for this post, my mom came over to help us with a house painting project. She immediately commented on how tasty the recipe looked and said that she would make it that night. I felt flattered, yet confused since I hadn’t given her the recipe, nor did she ask for it. That evening I received the following email from my dad (*For reference, my parents’ names are Tony and Joni):

Subject: Tony & Joni Eats 

Hi Kaileigh, 

Mom and I are going to start our own food blog. We will even include photos of my hands just like you do with photos of Ty’s hands. See our first photos attached.

Thank you for inspiring us!

Xox

A Note About My Dad’s Hands

My dad’s hands have provided many opportunities for loving comic relief for our family, due to the unique genetic makeup of them….constantly clammy, big meaty palms topped with sausage-like fingers. 

Alas, finally, my dad’s hand modeling debut…


My parents were so amused by their idea, that when I saw them next, they continued to talk about it, describing how they would feature all of their kitchen mishaps and fails, then provide links to my blog to show readers how to actually make the recipe. 

Now that I think about, their failures might make me look pretty good. So carry on you two.

How This Recipe Can Help You and Your Family

  • It’s so EASY!
  • The ingredient list is small.
  • It’s cheap!
  • It is packed with protein and is iron-rich (SO important for your little ones and all of you full-time vegetarians out there!)
  • If you use the Trader Joe’s pre-made lentils, you don’t have to add any seasoning to this recipe.
  • They’re toddler-friendly (just cut them up into bite-sized pieces!)

Busy Mama Tip:

Though food is usually best when served right away, you can make this recipe ahead of time. For example, if you are working from home due to COVID-19, you can make it on your 30-minute lunch break, store them in the fridge, pop em’ in the microwave when you’re ready, and boom, dinner is ready to go allowing you to relax as soon as you get off work! I actually just did this the other day, resulting in me getting to play with my son after work without having to be distracted by cooking. It was WONDERFUL!

Easy Homemade Lentil Tostadas
Recipe Type: Dinner
Author: Kaileigh ~ Supermom Eats
Prep time:
Cook time:
Total time:
Serves: 6 tostadas
These Easy Homemade Lentil Tostadas are just that — EASY! They have become a staple in our weekly meal round-up, which means less agonizing over what the heck to make each week!
Ingredients
  • 6 small soft tacos (I use Trader Joe’s Corn & Wheat Tortillas)
  • 1 tsp. olive oil
  • Vegetable oil spray
  • 1 cup white onion sliced
  • 1 red bell pepper sliced
  • 1 1/2 cups chopped spinach
  • 12 ounces cooked green lentils (I use the package of pre-cooked steamed lentils from Trader Joe’s)
  • 2 cups grated pepper jack cheese [br][br][b]Optional Toppings:[/b]
  • Plain greek yogurt (sour cream substitute)
  • Cilantro
  • Salsa
  • Avocado
  • Lime or lemon juice
  • Cherry tomatoes
Instructions
  1. Preheat the oven to 425 degrees Farenheit.
  2. Line a baking sheet with parchment paper and lay out 6 tortillas, spraying each tortilla with vegetable oil spray.
  3. While the oven is preheating, slice the onions and bell pepper and chop the spinach.
  4. Bake tortillas for 7 minutes on one side. Check frequently.
  5. While baking the tortillas, heat olive oil in a pan on medium heat and saute onions (and if prefer your bell pepper on the softer side, saute them as well) about 8 minutes.
  6. Flip tortillas and spray again with vegetable oil spray, cooking for another 5 minutes, or until slightly browned and crispy.
  7. Spread onions onto each tortilla followed by a layer of spinach.
  8. Next, top each tortilla with 1/4 cup lentils, followed by bell pepper, and finally 1/3 cup cheese.
  9. Cook in the oven for 4 more minutes, or until cheese is melted.
Notes
DREW RECOMMENDS: Topping the tostadas with Trader Joe’s Jalapeno Sauce[br][br]”TONY & JONI EATS” RECOMMEND: Topping the tostadas with a Homemade Avocado Sauce (combine equal parts avocado and greek yogurt)![br][br]TODDLER NOTE: We use a shredded sharp cheddar cheese on Ty’s tostadas, since pepper jack is too spicy for him. You may want to do the same!