Lentil Tostadas

I found this recipe on a blog that no longer exists, The Lovely Cupboard.  Actually now that I think of it, perhaps my mom found it.  Either way, we made it for dinner together one night and loved it!  Lentils are cheap, healthy, filling and delicious.  This could make for a great college student meal because of all those factors (hint to my little brother).  If you think lentils are weird, this is a great starting point.  The lentils are infused with so much flavor you won't even think about the fact that you're eating lentils.  Try it.  You may like it!

Lentil Tostadas

2 cups water or chicken broth (I use broth)
1/2 of a large onion, chopped
3 cloves of garlic, minced
1/2 Tbs. olive oil
1/2 cup cilantro
1 cup dried lentils
1 Tbs. cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
2-4 Tbs. lime juice (I like 4, but some may not like lime as much as I do)
3/4 tsp. salt

Bring water or chicken stock to a boil.
In the olive oil saute the onion until it starts to soften then add garlic. Cook until the onion is translucent and you can smell the garlic. Mix in the cilantro.
Once water has boiled, add lentils, cumin, chili powder, cayenne pepper and onion mixture to the pot. Allow to boil for 2 minutes, then reduce heat to low. Simmer, covered, for 40 minutes. Stir occasionally.
Remove lentils from heat. Drain any excess liquid from the pot. Add the lime juice and salt. (Do not add these before cooking or they will cause the lentils to harden.)

Mash about 1/4 of the lentils against the side of the pot and stir with the whole lentils. This makes it spread easier on the tostada shells.
Spread on tostada shells or warmed corn tortillas. Top with avocado, chopped tomato, corn and lettuce.