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 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!
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.
Mom always toasted her bread in the toaster and so did I until recently. I found this bread called Tuscan Pane bread at Trader Joes. 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!
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.
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.
If you haven’t tried this 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.
Be sure to check out the rest of Mom’s Favorites from other Sunday Supper Tastemakers below!
- 2 Sturdy bread slices such as Tuscan Pane or Ciabiatta
- Canola Mayonnaise
- ½ c. uncooked lentils
- 1-1/4 cup water
- Salt and Pepper to taste or Everyday Seasoning
- 1 Chicken Bouillon cube
- ½ cup chopped lettuce
- ½ tomatoe, diced
- ½ cup grated part skim mozzarella cheese
- 6 large black olives, sliced
- 1 tablespoon red onion, diced fine
- 1 tablespoon hidden valley ranch light dressing
Starters (Appetizers, Beverages, Breakfast):
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
- Mom’s Banana Bread by Family Around the Table
- Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
- Mom’s Wine Spritzer by Momma’s Meals
Salads, Side Dishes, and Sauces:
- Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
- Italian Country Salad by Cupcakes & Kale Chips
- Mom’s Cucumbers in Vinegar by Simple And Savory
- Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
- Spinach Salad with Simple Vinaigrette by Cooking Chat
- Zippy Barbecue Sauce by Amee’s Savory Dish
Main Dishes:
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smith’s Meatloaf by Get the Good Stuff!
- Jean’s Best Vegetable Soup by Food Lust People Love
- Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
- Mama’s Favorite Southern Fried Chicken by The Chef Next Door
- Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
- Mom’s Lentil Toastadas by Grumpy’s Honeybunch
- Mom’s Moussaka by My Life Cookbook
- Shirley’s Potato Soup by Our Good Life
- Mom’s Spare Ribs To Go by An Italian in my Kitchen
- Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myra’s Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
- Slow Cooker Cabbage Rolls by Cookin’ Mimi
Desserts:
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
- Apple Crisp by Cindy’s Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Homemade Chocolate Cherry Candies by Gluten Free Crumbley
- Hungarian Crepes: Palacsinta by My Gourmet Connection
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
- Mom’s Apple Pie by Wholistic Woman
- Mom’s Famous White Icing by Monica’s Table
- Moms Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Caroline’s Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Shelby is a foodie who loves to cook, eat, and share it with those she loves.
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.
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!
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!
I love how these are made on toast! They look delicious!
I LOVE that your mom used actual toast for toastados!! Genius!
Gorgeous pics. These would make great camping food. We camp every summer and I’ll make a note. Thanks for the inspiration!
Such an unusual dish but your pictures make it look great!
Using the toast here is a clever idea – I never would have thought of it.
Too bad I just finished my batch of baked beans… can’t wait to try your recipe. Thanks for the inspiration 🙂
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.
I must make this – it’s the perfect breakfast for me!
I love this idea. Can’t wait to give it a try.
what a creative way to serve lentils, I love it!
This looks so good!
These look and sound so delicious. The photos are gorgeous too.