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Ingredients

2 cups Coarsely chopped organic red and/or green sweet peppers (2 large)
1 cup Dry brown lentils, rinsed and drained
1 cup Organic chopped onion
1/2 cup Uncooked organic regular brown rice
3 cloves Garlic, minced
2 teaspoons Chili powder
1/4 teaspoon Salt
2 14-ounce Cans organic reduced-sodium chicken or vegetable broth
1 Medium organic yellow summer squash, quartered lengthwise and sliced ½ inch thick (1½ cups)
8 cups Publix GreenWise Market Corn Tortilla Chips, broken
4 cups Organic mixed greens
2 cups Chopped organic tomatoes
1/2 cup Organic plain yogurt (optional)

Preparation

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.

Cook's Notes

Nutrition Information