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© Meredith Corporation. All rights reserved. Used with permission.
(3/4 cup lentil mixture, 3/4 cup lettuce, 1/4 cup tomato, 1 tablespoon cheese, 1-1/2 tablespoons yogurt, and about 1/4 cup chips per serving)
In a 3 1/2- or 4-quart slow cooker, combine sweet peppers, onion, lentils, rice, garlic, chili powder and salt. Pour broth over all in cooker.
Cover and cook on low-heat setting for 10 to 12 hours. Turn to high-heat setting. 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 cheese. Add a dollop of yogurt to each serving. Sprinkle with tortilla chips.