Combine bell peppers, onion, lentils, rice, garlic, chili powder, and salt in a 3½- or 4-quart slow cooker (see Tip). Pour broth over all ingredients in cooker.
Cover and cook on Low for 10 to 12 hours. Turn to High and stir in squash. Cover and cook for 20 minutes more.
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.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
We liked this, although if I make it again, I will use taco seasoning instead of chile powder. Also, we added hot salsa to our individual plates. My husband's only complaint about most of the recipes from this site is that he's hungry again within a couple of hours. Maybe because they have less fat...?