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.
2 Large red and/or green bell peppers, coarsely chopped
1 Large onion chopped
1 cup Dry brown lentils, rinsed and drained
0.5 cup Uncooked Brown Rice
3 Cloves Garlic, Minced
2 teaspoon Chili powder
0.25 teaspoon Salt
2 can Reduced sodium chicken or vegetable broth
0.5 inch 1 medium yellow summer squash, quartered lengthwise and sliced thick
6 cup Mixed salad greens
2 cup Chopped Tomatoes
0.5 cup Grated reduced fat cheddar cheese
0.75 cup Plain fat free greek yogurt
Nutrition value
196
calories per serving
5 g Fat10 g Protein26 g Carbs14 g FiberOther
Current Totals
5 g Fat
10 g Protein
26 g Carbs
14 g Fiber
MacroNutrients
Carbs
26 g
Protein
10 g
Fiber
14 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
174 mg
Iron
4 mg
Vitamin A
1055 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
40 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
118 mg
Manganese
1 mg
Phosphorus
219 mg
Selenium
9 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
