Alkaline Lentil and Veggie Tostadas

  • This recipe makes 4 tostadas. 
  • This recipe makes 4 servings. 
  • 1 Serving = 1 tostada. 


  • Cheese, Monterrey 3/4 cup(s), shredded 
  • Cumin Seed (ground) 1/2 tsp(s) 
  • Cilantro 1 tbsp(s) 
  • Garlic, raw 1 clove(s) (minced) 
  • Onions, raw 1/4 cup(s), chopped 
  • Alkaline Water or filtered water 1 3/4 cup 
  • Broccoli, raw 1/2 cup(s), chopped 
  • Red Tomatoes 1/2 cup(s) cherry tomatoes 
  • Zucchini - Raw 1/2 cup(s), chopped 
  • Squash, summer, all varieties, raw 1/2 cup(s), sliced 
  • Lentils, raw 1.08 cup(s) 
  • Sprouted tortilla 4 1 tortilla 


Cook your raw lentils in 3 cups of boiling water in a medium pot over medium heat for about 30 minutes. After 30 minutes add the onion, cilantro, cumin and garlic. Cover and bring to a boil, reduce heat and simmer for 12-15 minutes. Use a fork to mash the cooked lentils. Steam, gril or saute the other vegetables seperatly and put aside. In the meantime, heat corn tortillas in the oven for about 7 minutes.  Spread lentil mixture onto warm shells; top with vegetables and cheese. Place on baking sheet. Broil about 2 minutes or until cheese melts. 


Type of cheese may vary depending on choice. Vegetarian can omit cheese or use veggie cheese. Vegetables such as broccoli, tomato, zucchini and yellow summer squash are most desired for flavor. Use organic corn tortillas where possible. 

Nutrition Information for 1 Serving: 
  • Calories:  430 kCal  
  • Saturated Fat:  11 grams  
  • Carbohydrates:  59 grams  
  • Fat:  26 grams  
  • Protein:  4 grams  
  • Sodium:  19 mgs  
  • Fiber:  22 grams  
  • Cholesterol:  264 mgs 

Life Ionizers

Ionized Water Facts

Curb Cravings & Stay Alkaline

Drink green tea or take green tea extract.