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Mediterranean Bulgur and Lentils

Portions:8 servings
Preparation Time: 3 hours 30 minutes
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Equipment

Ingredients

  • 1 cup uncooked bulgur or cracked wheat
  • ½ cup dried lentils sorted, rinsed
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 cloves garlic finely chopped
  • 1 can 15.25 oz whole kernel corn, drained
  • 2 cans 14 oz each vegetable broth
  • 2 medium tomatoes chopped (11⁄2 cups)
  • 1 can 2 1⁄4 oz sliced ripe olives, drained
  • 1 cup crumbled feta cheese 4 oz
  • Pita bread if desired

Instructions

  • In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives, cheese and pita bread.
  • Cover; cook on Low heat setting 3 to 4 hours.
  • Stir in tomatoes and olives.
  • Increase heat setting to High; cover and cook 15 minutes longer.
  • Sprinkle each serving with cheese.
  • If desired, serve with toasted wedges of pita bread.

Notes / Tips / Wine Advice:

If you’ve never tried the whole grain goodness of bulgur, this is a great recipe to start with. This nutritious food has a chewy, nutty texture that is a nice complement to the lentils.

Nutritional Information

Calories: 200 kcal
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Course Crockpot / Slow cooker
Diets Low Fat / Vegetarian