Lentils are ideal for cooking in the slow cooker. Start this recipe early in the morning and you and your family will be rewarded with a deliciously warm Mexican-inspired taco salad for dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

262 calories; 5.6 g total fat; 1.4 g saturated fat; 5 mg cholesterol; 446 mg sodium. 588 mg potassium; 40 g carbohydrates; 11.1 g fiber; 7 g sugar; 14.6 g protein; 2183 IU vitamin a iu; 55 mg vitamin c; 152 mcg folate; 182 mg calcium; 3 mg iron; 70 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
12/30/2018
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...? Read More