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.
believe this would go over well with my family
that sounds so tasty! and healthy too 🙂 thanks.
ps – glad it’s gluten-free too (my MIL is celiac), I’ll be passing this recipe on.
This sounds so yummy!