Lentil and Veggie Tostadas

1 ¾ c water
¾ c red lentils
¼ c diced onion
2 Tbsp fresh cilantro, diced (can substitute 1 tsp taco seasoning but its not as good)
½ tsp salt
½ tsp cumin
2 cloves garlic
Tostada shells
Chopped veggies (tomatoes, broccoli, zucchini, yellow squash, green onions) ¾ c grated Monterey Jack cheese

In a medium saucepan stir together first 7 ingredients and bring to boil. Cover and let simmer on low for 12-15 minutes. Lay tostada shells out on cookie sheet. When lentils are soft, mash with a potato masher. Spread some of lentil mixture onto each tostada and load with veggies. Top with cheese and bake at 400˚ until cheese is melted.