Lentil Taco Salad

Name: Lentil Taco Salad
Total time: 10 h 40 min
Ingredients: 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)

Rating: 4 stars

1 Rating
1 Review

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.

Diabetic Living Magazine

Source: Diabetic Living Magazine

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Recipe Summary

active:

20 mins

total:

10 hrs 40 mins

Servings:

Nutrition Profile:

Low-Calorie

High Fiber

Gluten-Free

Nut-Free

Soy-Free

Healthy Aging

Healthy Immunity

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

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

Serving Size: 1 serving

Per 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.

Exchanges:

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

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Lentil Taco Salad

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Tips

Nutrition Facts

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Lentil Taco Salad

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Lentil Taco Salad