Mom's Lentil Toastadas

Mom’s Lentil Toastadas is probably one of my favorite recipes from my mom. Mom calls these “toastadas” because they are made on toast! The toast is layered with lentils and cheese topped with a lettuce salad and drizzled with a little ranch dressing. This is a very quick and easy and meal for anytime of the day!

Mom's Lentil Toastadas

 

Mom’s Lentil Toastadas are my contribution as part of the Sunday Supper “Mom’s Favorite Recipe” event. This event is being hosted by Christie of A Kitchen Hoor and Wendy of Wholistic Woman. Thanks Christie and Wendy!

 

Mom's Lentil Toastadas

 

When I blogged Mom’s Lentil Tostadas back in 2009 I shared the recipe the way my mom makes it, which isn’t terribly far from the way I make it. The major change I made with this recipe was the type of bread used and the preparation of that bread. Yes, unlike a regular tostada, mom’s recipe is made with toast so it is labeled toastada!

 

Mom's Lentil Toastadas

 

I found this bread called Tuscan Pane bread at Trader Joe’s. They make a white and wheat version. While the wheat version is good, I do like the white one better so in this one instance, I buy the white. I love the texture of this bread. It’s soft on the inside yet crusty on the outside and when it’s grilled in a hot cast iron pan with a little butter spray, it feels like you’re eating fried bread!

 

 

Mom's Lentil Toastadas

Mom always toasted her bread in the toaster and so did I until recently. Now I fry my bread for these lentil toastadas! My idea for frying the toast came from a memory of mine from when I was young. My parents would take us camping almost every weekend and one of our favorite treats in the morning would be fried bread.

 

Buttered on both sides and fried in the skillet on the Coleman camp stove in the midst of pine trees and nature. That buttery crispy fried bread tasted so good! I decided to replicate that idea for these tostadas to give them that guilty pleasure feel and it made this a total comfort food for me.

 

Mom's Lentil Toastadas

 

The hot lentils go on top of that toast and then immediately the cheese and salad toppings. The heat from the lentils makes the cheese melt slightly and makes a bit of a buffer between the hot and cold ingredients.

 

Mom's Lentil Toastadas

 

 

If you haven’t tried this lentil recipe before (I know a few blogging friends who have!) then it is a must try recipe. It is a great vegetarian meal to serve your family on Meatless Monday as well as quick and easy for any night of the week. The lentil is a slightly spicy, high protein seed and perfect for those meatless recipe days.

 

Mom's Lentil Toastadas

Mom’s Lentil Toastadas

Seasoned cooked lentils on buttery fried bread topped with lettuce, tomato, olives and onion. Drizzle with a little ranch dressing for that final tasty touch!
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: American
Keyword: Lentil, Lentil Toast, Lentil Tostada, Sandwich, Toast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 504kcal
Author: Shelby Law Ruttan

Ingredients

  • 1/2 c. uncooked lentils
  • 1/2 onion diced
  • 1-1/4 cup water
  • Salt and Pepper to taste or Everyday Seasoning
  • 1 Chicken Bouillon cube
  • 2 slices tuscan pane bread
  • 2 tbsp Mayonnaise
  • 1/2 cup chopped lettuce
  • 1/2 to mato diced
  • 1/2 cup grated part skim mozzarella cheese
  • 6 large black olives sliced
  • 1 tablespoon red onion diced fine
  • 1 tablespoon hidden valley ranch light dressing

Instructions

  • Cook lentils in lightly salted water with onions and seasonings until mixture is soft and thickened. (I started with 3 cups water - you may have to add a little water as the lentils cook). Check occasionally. This can be done ahead of time and warmed at mealtime.
  • Toast bread slices. Spread with dressing or mayonnaise and top with lentils, lettuce, tomatoes, cheese and other toppings of your choice.

Nutrition

Serving: 1toastada | Calories: 504kcal | Carbohydrates: 55g | Protein: 25g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 16mg | Sodium: 1355mg | Fiber: 8g | Sugar: 7g

Starter Recipes (Appetizers, Beverages, Breakfast):

Salad, Side Dish, and Sauce Recipes:

Main Dish Recipes:

Dessert Recipes:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement.

Mom’s Lentil Toastadas Recipe – PIN IT!

Mom's Lentil Toastadas

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

46 Comments

  1. Denise Wright May 1, 2016 at 8:01 am - Reply

    These look delicious….I have to try your bread trick though I’m afraid I will like it too much and I will want it everyday. Pinning.

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  7. Tammi @ Momma's Meals May 1, 2016 at 9:14 am - Reply

    OMG I love lentils, it’s my new found love and I love the idea of it this way. I too enjoyed toast like this while camping growing up. It was my favorite thing that my dad made us!

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  10. Stacy May 1, 2016 at 9:45 am - Reply

    These would be great as appetizers too, Shelby! I’m not much of a breakfast eater but I’m with you on the fried bread, especially over a camp stove. That and the smell of coffee will get me up every time!

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  12. Jersey Girl Cooks May 1, 2016 at 10:35 am - Reply

    I love how these are made on toast! They look delicious!

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  14. Kristen @ A Mind Full Mom May 1, 2016 at 10:44 am - Reply

    I LOVE that your mom used actual toast for toastados!! Genius!

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  18. Kimberlie Robert May 1, 2016 at 12:20 pm - Reply

    Gorgeous pics. These would make great camping food. We camp every summer and I’ll make a note. Thanks for the inspiration!

  19. Caroline May 1, 2016 at 2:08 pm - Reply

    Such an unusual dish but your pictures make it look great!

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  23. Lynne Webb May 1, 2016 at 4:24 pm - Reply

    Using the toast here is a clever idea – I never would have thought of it.

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  26. Maria May 1, 2016 at 6:29 pm - Reply

    Too bad I just finished my batch of baked beans… can’t wait to try your recipe. Thanks for the inspiration 🙂

  27. Meaghan May 1, 2016 at 11:25 pm - Reply

    This recipe is fantastic! Think I may give beans and toast a pass and try your lentils on toasts. Loving participating in #SundaySupper. So much inspiration from the great recipes that are shared each week.

  28. […] Mom’s Lentil Toastadas by Grumpy’s Honeybunch […]

  29. Monica May 2, 2016 at 8:01 am - Reply

    I must make this – it’s the perfect breakfast for me!

  30. Eileen May 2, 2016 at 12:05 pm - Reply

    I love this idea. Can’t wait to give it a try.

  31. David @ CookingChat May 3, 2016 at 6:16 am - Reply

    what a creative way to serve lentils, I love it!

  32. Anne May 4, 2016 at 10:11 pm - Reply

    This looks so good!

  33. Michele @ Flavor Mosaic May 4, 2016 at 10:32 pm - Reply

    These look and sound so delicious. The photos are gorgeous too.

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  44. Anonymous October 3, 2019 at 10:12 am - Reply

    5

  45. Mom's Potato Salad – September 1, 2020 at 3:45 pm - Reply

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  46. […] A good sturdy bread. I love to use the Tuscan Pane loaf that I find at Trader Joes. The bread is sturdy, will hold the filling in this steak sandwich and not get soggy. I love how crispy and buttery it tastes when grilled. This is also the bread I use to make my Mom’s Lentil Tostadas! […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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