ONE In a 3½-quart slow cooker combine sweet peppers, lentils, onion, rice, garlic, chili powder and salt. Pour broth over vegetable mixture.
TWO Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
THREE Stir in squash. If using low-heat setting, turn to high-heat setting. Cover and cook for 15 minutes more.
FOUR To serve, arrange tortilla chips on 8 dinner plates. Spoon lentil mixture over chips. Top with mixed greens and tomatoes. Add a dollop of plain yogurt, if desired. Makes 8 servings.
STOVETOP DIRECTIONS: In a large saucepan combine peppers, lentils, onion, rice, garlic, chili powder, salt and broth. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Stir in squash. Cover and cook 5 to 10 minutes more or until lentils are tender and most of the liquid is absorbed. Serve as above.
TO SERVE 4: Prepare as above through Step 3. Remove half of the cooked lentil mixture to a shallow container. Cover and freeze for up to 1 month. Serve remaining lentil mixture with tortilla chips, mixed greens, tomatoes and yogurt. To reheat frozen lentil mixture, thaw overnight in the refrigerator. Transfer to a medium saucepan. Bring to a boil, stirring to heat through. Serve with tortilla chips, mixed greens, tomatoes and yogurt.