Lentil Taco Salad Recipe

Ingredients

• 2 large red and/or green sweet peppers, coarsely chopped (2 cups)
• 1 large onion, chopped (1 cup)
• 1 cup dry brown lentils, rinsed and drained
• ½ cup uncooked regular brown rice
• 3 cloves garlic, minced
• 2 tsp chili powder
• ¼ tsp salt
• 14.5 oz cans reduced-sodium chicken or vegetable broth
• 1 medium yellow summer squash, quartered lengthwise and sliced ½ inch thick (1-½ cups)
• 6 cups mixed salad greens
• 2 cups chopped tomatoes
• ½ cup shredded reduced-fat cheddar cheese (2 oz)
• ¾ cup plain nonfat Greek yogurt
• 3 oz multigrain tortilla chips, broken (about 2 cups)

1. In a 3-½- or 4-quart slow cooker combine sweet peppers, onion, lentils, rice, garlic, chili powder, and salt. Pour broth over all in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours. Turn to high-heat setting. Stir in squash. Cover and cook for 20 minutes more.
3. To serve, arrange salad greens on eight dinner plates. Spoon lentil mixture over greens. Top with tomatoes and sprinkle with cheese. Add a spoonful of yogurt to each serving. Sprinkle with tortilla chips.