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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


Recipe Summary test

20 mins
10 hrs 40 mins


Ingredient Checklist


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.

  • 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.

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

Nutrition Facts

1 serving
262 calories; protein 14.6g; carbohydrates 40g; dietary fiber 11.1g; sugars 6.6g; fat 5.6g; saturated fat 1.4g; cholesterol 5mg; vitamin a iu 2182.9IU; vitamin c 54.6mg; folate 151.8mcg; calcium 181.6mg; iron 2.6mg; magnesium 69.9mg; potassium 588.3mg; sodium 446.2mg.

2 starch, 1 lean protein, 1 vegetable, 1/2 fat