Slow-Cooker Mediterranean Bulgur and Lentils

Slow-Cooker Mediterranean Bulgur and Lentils

Slow cooked bulgur and lentil dinner - perfect for Mediterranean cuisine.

Prep Time

15

Minutes

Total Time

3:45

Hrs:Mins

Makes

8

main-dish

1
cup uncooked bulgur wheat or cracked wheat
1/2
cup dried lentils, sorted, rinsed
1
teaspoon ground cumin
1/4
teaspoon salt
3
cloves garlic, finely chopped
1
can (15.25 oz) whole kernel corn, drained
2
cans (14 oz each) vegetable or chicken broth
2
medium tomatoes, chopped (1 1/2 cups)
1/2
cup drained pitted kalamata olives
1
cup crumbled reduced-fat feta cheese (4 oz)
  1. In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives and cheese.
  2. Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.
  3. Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes longer. Top with cheese.
Makes 8 main-dish servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You have a little of everything in this dish: grains, vegetables and cheese. Use warmed pita bread wedges to scoop up every bit. A green salad with a drizzle of olive oil and a spritz of lemon juice is a nice addition.
Whole Grain Serving: 1/2

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 880mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 7g,
    • Sugars 4g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.