Mom’s Lentil Tostadas

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Serves: 2 servings

INGREDIENTS

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 tomato, diced
½ cup grated part skim mozzarella cheese
6 large black olives, sliced
1 tablespoon red onion, diced fine
1 mild chile pepper, seeded and diced
1 tablespoon hidden valley ranch light dressing

NOTES
While I used chicken broth to cook my lentils, you can alternatively use vegetable broth and make this meal vegetarian.

Slightly adapted from grumpyshoneybunch.com