Lentil Taco Salad

SaladMexicanVegetarianEasy30 min work8

Submitted by Sanjay Patel

Ingredients

8 servings

2 large red and/or green bell peppers (coarsely chopped (2 cups))
1 large onion (chopped (1 cup))
1 cup dry brown lentils (rinsed and drained)
½ cup uncooked brown rice
3 cloves garlic (minced)
2 teaspoons chili powder
¼ teaspoon salt
2 (14 ounce) cans reduced-sodium chicken or vegetable broth
1 medium yellow summer squash (quartered lengthwise and sliced 1/2 inch thick (1 1/2 cups))
6 cups mixed salad greens
2 cups chopped tomatoes
½ cup grated reduced-fat Cheddar cheese ((2 ounces))
¾ cup plain fat-free Greek yogurt
3 ounces multi-grain tortilla chips (broken (about 2 cups))

1.
Combine bell peppers, onion, lentils, rice, garlic, chili powder, and salt in a 3 1/2- or 4-quart slow cooker (see Tip). Pour broth over all ingredients in cooker.
2.
Cover and cook on Low for 10 to 12 hours. Turn to High and 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 Cheddar. Add a dollop of yogurt to each serving. Sprinkle with tortilla chips.