Lentil Taco Salad

Lentil Taco Salad

1 Review
From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Metric
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  • 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 ½ inch thick (1½ 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)

Preparation

  • Prep

  • Ready In

  1. 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.
  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.
  • 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: 3½- or 4-quart slow cooker

Nutrition information

  • Serving size: 1 serving
  • Per serving: 262 calories; 6 g fat(1 g sat); 11 g fiber; 40 g carbohydrates; 15 g protein; 152 mcg folate; 5 mg cholesterol; 7 g sugars; 2,183 IU vitamin A; 55 mg vitamin C; 182 mg calcium; 3 mg iron; 446 mg sodium; 588 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Vitamin A (44% dv), Folate (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 lean protein, 1 vegetable, ½ fat

Reviews 1

December 29, 2018
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By: nmchilecat
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...?
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