Head over to Sandra’s for Slow Cooker Thursday.
This is a great meal, because it’s economical, packed with veggies, it doesn’t heat up your kitchen, and you are making a freezer meal for another day at the same time. Can’t beat that! This also makes a nice baked or sweet potato bar topping and a taco or rollup sandwich filler.
Lentil Taco Salad/Filling
(serves 12-16, enough to today’s meal and a freezer meal for the future)
7 cups gluten free vegetable or chicken broth
2 medium green sweet peppers, seeded and chopped (about 2 cups)
2 medium red sweet peppers, seeded and chopped (about 2 cups)
2 medium onions, chopped (about 2 cups
2 cups brown lentils, rinsed and drained)
1 cup rice
7 cloves garlic, minced
1 1/2 tablespoons chili powder
1/2 teaspoon salt
3 cups yellow summer squash, quartered lengthwise and sliced ½ inch thick (or a variety of mixed summer squash)
12 cups tortilla chips
8 cups crispy mixed greens
3 cups chopped tomatoes
Optional toppings: Plain coconut yogurt or soy sour cream style topping, guacamole, sliced olives, sliced green onions, etc.
In a 6 quart slow cooker combine broth, peppers, onion, lentils, rice, garlic, chili powder and salt. Mix well. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until lentils are tender.
Stir in squash. Cover and cook on high setting for 20-25 minutes more. Remove half of lentil mixture to cool, label and freeze for another meal.
To serve taco salad arrange tortilla chips on 6 or 8 dinner plates. Arrange salad greens over tortilla chips. Spoon desired amount of lentil mixture over chips and salad. Top with tomatoes and optional toppings as desired.