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    Home » Breakfast

    Vegetarian Tostadas - Mom's Lentil Tostadas Recipe

    Published: Jan 13, 2022 Last updated: Mar 22, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Vegetarian tostadas made with 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!
    Jump to Recipe
    Vegetarian Tostadas Recipe Featured Photo

    Mom's recipe for Lentil Tostadas is my very favorite vegetarian tostada recipe. It is an easy meal to make on those busy weeknights and a delicious recipe to serve the whole family for dinner. This particular tostada recipe is not the traditional way to make it in any way, but is is an American take on the way to make veggie tostadas.

    I love Mexican food, and this vegetarian tostadas recipe is my Mom's Americanized vegetarian version of the traditional Mexican dish. Her original recipe called for making toast as the base of the tostada.

    Vegetarian Tostadas with cooked lentils, lettuce, black olives, red onion, and tomato topping on toast, drizzled with ranch dressing.
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    I took a favorite childhood memory of toasting bread by frying it in the skillet with butter the way my dad would when we were camping. I love that version so much, I've kept it that way ever since.

    ❤️ Why I Love This Recipe

    ✔️ Vegetarian tostadas make a quick meal that is very budget friendly.

    ✔️ Lentils are packed with nutrition and high in B vitamins, making them an excellent meat alternative.

    ✔️ The lentils can be made ahead of time and reheated in the microwave for super easy dinners .

    A slice of Tuscan Pan bread that is buttered and fried in a cast iron skillet.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Lentils, be sure to use brown lentils, as they hold their shape the best when cooked.

    Bread, I like to use a tuscan pane bread because it is firmer and holds up well to the toppings.

    Mayonnaise, this is an optional ingredient but it gives so much flavor that I always use it. This is my favorite brand.

    Veggie toppings: Lettuce, tomatoes, black olives , red onion, and ripe avocados for the toppings

    Ranch dressing, my family loves to drizzle the top of the tostada with ranch. You can make your own homemade ranch dressing or buy it.

    Mozzarella cheese, I use part skim shredded mozzarella.

    Toasted bread with a thin layer of mayonnaise on top on a white plate with a jar of mayonnaise blurred in the background.

    🔪 Instructions

    1. In a large saucepan over medium high heat, bring the lentils, onions, salt, and pepper to a boil. Reduce the heat and simmer for 17 minutes, until the lentils are soft but not mushy. Remove from heat and set aside.
    2. Butter both sides of each slice of bread, place the bread in a large skillet over medium high heat and cook for 1 minute, or until golden brown. Flip the bread over and toast the second side for 1 minute, or until golden. Remove from skillet.
    3. Spread a thin layer of mayonnaise (if using) on top of each slice of toast then top with the hot lentils, cheese, lettuce, tomatoes, black olives, and red onion.
    4. Drizzle with the ranch dressing (if using) and serve.

    🙋 Recipe FAQ's

    What is a tostada?

    A tostada is traditionally a fried corn tortilla shell topped with a seasoned meat protein and/or beans with fresh vegetable toppings along with salsa, sour cream, avocado, and/or guacamole.

    Can I use a different type of lentil?

    Yes, you can use any lentil you wish, however I prefer the brown lentil for this tostada recipe because it holds its shape better than the others.

    Toast that has mayonnaise spread on top of it with a layer of cooked lentils.

    💭 Tips

    • Make this a healthier recipe and toast the bread in the toaster instead of frying it in the skillet.
    • Make a batch of lentils ahead of time and keep them in the fridge for a quick easy weeknight meal.

    📖 Variations

    • Use your favorite toppings in addition to or in place of any of the toppings in the recipe. Alternation delicious toppings would be bell peppers, green onions, fresh corn, a cabbage slaw, feta cheese, and taco sauce.
    • Cook the lentils with a tablespoon of homemade taco seasoning or chili powder in place of the salt. (adjust the seasoning to taste if needed)
    • Use regular tostada shells in place of the toast.
    • Substitute Cotija cheese or queso fresco for the mozzarella cheese.
    • Spread the toast with vegetarian refried beans or refried black beans in place of the lentils.
    • Serve with a generous topping of homemade salsa.
    Mom's Lentil Toastadas

    🍽 Equipment

    Large skillet or griddle, to fry the bread.

    Large saucepan, for cooking the lentils.

    Chef knife for chopping the veggies.

    Cutting board

    Serving Suggestions

    Serve these vegetarian tostadas with a side of Mexican Street Corn Salad or Cauliflower Fried Rice.

    Storage

    Store cooked lentils in the fridge in a covered dish up to 7 days or in the freezer up to 6 months.

    Simply reheat the lentils in the microwave or on the stove until warm and assemble the lentil tostadas as directed.

    Related Recipes

    Homemade Tortillas Recipe

    Turkey Tostadas

    Mom's Vegetarian Meatballs Recipe

    Homemade Guacamole Recipe


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Vegetarian Tostadas Recipe Featured Photo

    Vegetarian Tostadas - Mom's Lentil Tostadas Recipe

    Shelby Law Ruttan
    Vegetarian tostadas made with 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!
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 2 servings
    Calories 543 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • ½ cup uncooked lentils
    • ½ onion diced
    • 1¼ cup water
    • Salt and Pepper
    • 1 vegetarian boullion cube
    • 2 slices tuscan pane bread
    • 2 tablespoons mayonnaise
    • ½ cup chopped lettuce
    • ½ tomato diced
    • ½ cup shredded part skim mozzarella cheese
    • 6 large black olives sliced
    • 1 tablespoon red onion diced fine
    • 1 tablespoon ranch dressing

    Instructions
     

    • In a large saucepan over medium high heat, bring the lentils, onions, salt, and pepper to a boil. Reduce the heat and simmer for 17 minutes, until the lentils are soft but not mushy. Remove from heat and set aside.
    • Butter both sides of each slice of bread, place the bread in a large skillet over medium high heat and cook for 1 minute, or until golden brown. Flip the bread over and toast the second side for 1 minute, or until golden. Remove from skillet.
    • Spread a thin layer of mayonnaise (if using) on top of each slice of toast then top with the hot lentils, cheese, lettuce, tomatoes, black olives, and red onion.
    • Drizzle with the ranch dressing (if using) and serve.

    Nutrition

    Serving: 1toastadaCalories: 543kcalCarbohydrates: 47gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 24mgSodium: 971mgPotassium: 687mgFiber: 17gSugar: 11gVitamin A: 596IUVitamin C: 9mgCalcium: 261mgIron: 4mg
    Keyword Lentil Toast, Lentil Tostada, Vegetarian Tostadas
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Michele @ Flavor Mosaic

      May 04, 2016 at 10:32 pm

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

      Reply
    2. Anne

      May 04, 2016 at 10:11 pm

      This looks so good!

      Reply
    3. David @ CookingChat

      May 03, 2016 at 6:16 am

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

      Reply
    4. Eileen

      May 02, 2016 at 12:05 pm

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

      Reply
    5. Monica

      May 02, 2016 at 8:01 am

      I must make this - it's the perfect breakfast for me!

      Reply
    6. Meaghan

      May 01, 2016 at 11:25 pm

      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.

      Reply
    7. Maria

      May 01, 2016 at 6:29 pm

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

      Reply
    8. Lynne Webb

      May 01, 2016 at 4:24 pm

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

      Reply
    9. Caroline

      May 01, 2016 at 2:08 pm

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

      Reply
    10. Kimberlie Robert

      May 01, 2016 at 12:20 pm

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

      Reply
    11. Kristen @ A Mind Full Mom

      May 01, 2016 at 10:44 am

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

      Reply
    12. Jersey Girl Cooks

      May 01, 2016 at 10:35 am

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

      Reply
    13. Stacy

      May 01, 2016 at 9:45 am

      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!

      Reply
    14. Tammi @ Momma's Meals

      May 01, 2016 at 9:14 am

      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!

      Reply
    15. Denise Wright

      May 01, 2016 at 8:01 am

      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.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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